Tartare

• 300 g tartare-quality beef (tenderloin, strip loin, or ribeye)
• 30 ml (2 tbsp) Bergeron caramelized onion confit
• 30 ml (2 tbsp) extra-virgin olive oil
• 30 ml (2 tbsp) cornichons (French pickles), finely chopped
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) capers, chopped
• 15 ml (1 tbsp) shallot, very finely chopped
• 5 ml (1 tsp) Worcestershire sauce
• A few dashes hot sauce (optional, to taste)
• 45 ml (3 tbsp) Bergeron Louis Cyr cheese, cut into very small dice
• Sea salt and freshly
  ground black pepper

To serve

• 45 ml (3 tbsp) Bergeron Louis Cyr cheese, finely grated
• Fresh sprouts or herbs (parsley, chives)
• Toasted baguette crostini

1. Place the meat in the freezer for 15 to 20 minutes so it firms up slightly; it will be easier to cut. Using a sharp knife, slice the meat into thin strips, then into very small, even dice. Keep chilled.
2. In a large bowl, mix the onion confit, olive oil, cornichons, mustard, capers, shallot, Worcestershire sauce, and hot sauce, if using. Whisk well with a fork.
3. Add the meat to the bowl and mix well to coat it in the sauce. Fold in the small dice of Louis Cyr, making sure they are evenly distributed throughout the tartare. Season with
   pepper, then taste and adjust the seasoning with a little salt if needed.
4. Refrigerate the tartare for 10 to 15 minutes to allow the flavours to develop.
5. Serve well chilled, topped with finely grated Louis Cyr cheese and fresh sprouts or herbs, with crostini, extra cornichons, and capers on the side, if desired.