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Backyard Beef Tart
A backyard French beef cheek tart with mushrooms and garlic, finished with creme fraiche and white wine, served over pearl couscous.
Ingredients
Instructions
Season the beef cheeks and grill them over medium-high heat until well browned, about 10 minutes.
Add the mushrooms and garlic, cooking until softened, about 7 minutes.
Stir in the creme fraiche and white wine for a final minute.
Cook the pearl couscous separately and fluff with a fork.
Let the beef simmer for about 17 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the pearl couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
