Dairy Farmers of Canada

Mascarpone & cranberry beef tartare

This is the Mascarpone & cranberry beef tartare recipe.

  • Prep: 30 min
  • Cooking: 5 min
Yields 4 Servings
mascarpone cranberry beef tartare


  • Cranberry ketchup
  • 1/2 cup (125 mL) fresh or frozen cranberries
  • 1/4 cup (60 mL) white vinegar
  • 1/4 cup (60 mL) tomato paste no salt added
  • 2 tbsp (30 mL) sugar
  • Salt and freshly ground pepper
  • 1/2 cup (125 mL) Canadian Mascarpone
  • 2 tbsp (30 mL) milk
  • Salt and freshly ground pepper
  • 3 tbsp (45 mL) dried cranberries chopped
  • 1 French shallot finely chopped
  • 1 1/2 tbsp (25 mL) Dijon mustard
  • 2 tsp (10 mL) olive oil
  • 1/4 cup (60 mL) fresh parsley chopped
  • 2/3 lb (300 g) beef tenderloin or top sirloin
  • 2 tsp (10 mL) white or red wine vinegar
  • Microgreens (optional)
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In a saucepan, combine cranberry ketchup ingredients. Cook, covered, for 5 min on medium-high heat.

Remove from heat and purée using an upright blender. Add a little water or some cranberry juice as needed to adjust consistency. Let cool.

To make mayonnaise, whip Mascarpone with milk in a bowl. Season with salt and pepper. Set aside in the refrigerator.

In a large bowl, mix dried cranberries with shallot, mustard, oil and parsley. Season generously with salt and pepper.

Finely chop beef tenderloin using a sharp knife. Add meat and wine vinegar to dried cranberry mixture and stir well.  

Divide tartare among ramekins and turn out onto plates. Serve immediately with cranberry ketchup and Mascarpone mayonnaise. Garnish with microgreens, if desired.

 *When buying the meat, advise your butcher you will be making tartare.


Cooking tip

Frozen cranberries release more juice during cooking than fresh ones; you might have to adjust the amount of liquid depending on the type you use.

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Nutritional information

Per serving
Energy: 312 Calories
Protein: 20 g
Carbohydrate: 20 g
Fat: 17 g
Fibre: 1.9 g
Sodium: 295 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 73 mg
Selenium: 57 %
Vitamin B12: 40 %
Vitamin B6: 30 %
Zinc: 37 %