Canapés with Veal Tartare and Roast Beef Sauce

Preparation

Veal Tartare:

1. Wash veal tenderloin, remove films, dry on a paper towel.
2. Cut meat into small cubes approx. 3×3 mm.
3. Finely chop capers and onion.
4. Combine all tartare ingredients, add sauces and olive oil, mix well.
5. Cover tartare container with cling film and refrigerate for 30 minutes to marinate.

Roast Beef Sauce:

1. In a deep bowl, combine all liquid components (oils, soy sauce, vinegar, honey, mustards).
2. Whisk or blend until color changes and light emulsion forms.
3. Crush garlic clove with a knife, add it along with rosemary sprig to the sauce. Let the sauce infuse.

Canapés:

1. Spread a thin layer of Roast Beef sauce on each TM "Aviant" crouton.
2. Form tartare balls using two teaspoons and carefully place them on croutons.
3. Garnish canapés with fresh herbs and sprinkle with grated Parmesan.