This beef tartare recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a French bistro classic. Made using ribeye, a very tender cut of beef, it’s finely diced and then combined with mayonnaise, chives and olive oil. Bone marrow slow cooked in the oven is also added. Garnish with julienned potatoes and Louis d’Or cheese and it’s ready to enjoy as a starter or a meal served with onion rings.