Classic Steak Tartare with Potato Chips
Classic French steak tartare with finely diced raw beef, sharp pickles and capers, served with homemade potato chips and crisp lettuce leaves.
Equipment
Ingredients
Tartare
beef (semi-frozen, diced)
250 g
shallot (finely chopped)
0.5 piece
gherkin pickles (finely chopped)
1 tbsp
capers (finely chopped)
1 tbsp
parsley (finely chopped)
1 tbsp
chives (finely chopped)
0.25 bunch
Dijon mustard
1 tsp
lemon juice
1 tbsp
olive oil
2 tbsp
Tabasco sauce
3 dash
Worcestershire sauce
3 dash
salt
1 tsp
black pepper (freshly cracked)
0.5 tsp
egg yolk
1 piece
Potato Chips
russet potato (sliced)
1 piece
canola oil
1000 ml
To Serve
gem lettuce (leaves separated)
1 head
Instructions
Prepare the beef
Slice beef into 3mm strips and freeze until semi-frozen for easy dicing.
Prepare vegetables and aromatics
Finely chop shallot, gherkins, capers, parsley and chives while beef freezes.
Dice the beef
Cut semi-frozen beef into 3mm dice, keeping it cold on the tray.
Make the dressing
Whisk Dijon, lemon juice, olive oil, Tabasco and Worcestershire until emulsified.
Combine tartare mixture
Add diced beef and chopped vegetables to dressing, season with salt and pepper.
Fry potato chips
Slice potato and fry in hot canola oil until golden and crisp.
Plate and serve
Plate tartare on chilled plate, top with chives and raw egg yolk. Serve with hot chips and crisp lettuce leaves.
Original recipe
Storage
Consume immediately for safety and best texture; do not store leftovers
Notes
• Use only the freshest, highest-quality beef suitable for raw consumption
• Keep all ingredients and equipment very cold throughout preparation
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