For the last two Christmas in Quebec, my family has divided up who brings what for Christmas Eve dinner. As you might expect if you’ve been following this blog for a while, I’m charged with desserts. While everyone raves about my Maple Bourbon Pecan Pie, I look forward to my cousin Phil and his wife Laurie’s Beef Tartare. We serve it as an hors d’oeuvres paired with garlicky toasts and it’s absolutely delicious. This year, they’ve agreed to share the recipe and I’m sharing it with you.

Main Ingredients:

• ½ pound pristine quality beef filet mignon or sirloin, finely chopped with a sharp knife
• 1/3 cup chopped capers
• 1/3 cup chopped flat leaf parsley
• 1/3 cup minced shallot
• 1/3 cup Panko bread crumbs
• 1 Tbsp. chopped chives
• 2 tsp. fresh lemon juice
• 1 tsp. hot sauce
• 1 tsp. Worcestershire sauce
• 1 tsp. ground pepper
• 1 tsp. sea salt

Tangy Mayonnaise Ingredients:

• 1 egg yolk
• ½ tsp. Dijon mustard
• 1 tsp. white vinegar
• ½ cup grape seed oil

Directions:

1. Combine all the main ingredients together in a small bowl.
2. In a separate small bowl, whisk the yolk, mustard and vinegar together until combined. Slowly drizzle the oil into the yolk mixture while whisking vigorously. Continue whisking the mayonnaise after the oil is incorporated for 30 seconds to ensure the mixture is emulsified.
3. Gently add the mayonnaise to the beef mixture and stir to coat.
4. Serve the tartare with toasted bread or crackers.

Makes about 2 cups.