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Beef Tartare with dried cranberries & Jelly

  • Preparation:
    30 minutes
  • Servings:
Émilie Rizetto
Émilie Rizetto caterer and private chef, Montreal


Cranberry Jelly

  • Cold water as needed
  • 4 sheets of gelatin (8 g)
  • 1/2 cup (125 ml) cranberry juice
  • Plastic wrap, as needed


  • 1 1/2 lb. (720 g) inside or round steak
  • 1/4 cup (50 g) chopped shallots
  • 1/3 cup (40 g) chopped fresh chives
  • 2 tablespoons (30 g) old-fashioned mustard
  • 1 tablespoon (15 ml) sherry vinegar
  • 1 tablespoon (15 g) sambal oelek
  • 2 tablespoons (30 g) chopped capers
  • 2 tablespoons (30 g) chopped gherkins
  • 1/2 cup (60 g) chopped dried cranberries
  • Salt and pepper from the mill


Cranberry Jelly 

  1. To make the jelly, soak gelatin sheets for about 3 minutes in a bowl filled with cold water.
  2. Heat the cranberry juice in a sauce pan on the stove and add the gelatin sheets previously wrung out with your hands.
  3. Stir and pour into a flat container whose bottom has been covered with plastic wrap to facilitate jelly demolding.
  4. Set aside and chill.


  1. Prepare the meat by cutting into cubes about 0.5 cm thick and set aside in a large bowl.
  2. Add all other ingredients, except cranberries, and mix well.
  3. Add the cranberries, adjust the seasoning and chill the mixture.
  4. When the jelly is well-set, gently unmold and cut into small cubes about 1 cm.
  5. Divide the meat mixture into 4 portions and using a cookie cutter, place a quarter of the tartar at the bottom of each plate and place a few cubes of gelatin on top of the tartare or all around the meat.
  6. Garnish with a few leaves of arugula and chives.
  7. Serve with bread croutons.