Steak tartare with frites
This classic dish is perfect for a treat dinner or a special occasion such as Valentine’s Day. Beef fillet is finely chopped and mixed with a combination of piquant seasonings such as capers, cornichons, shallots and mustard, which adds acidity to the meat. A raw Freshlay Farms Golden Yolker® egg yolk is essential to the texture of the dish; mix it in with the beef and enjoy with frites or fresh toast.
Ingredients
Metric
Imperial
Tartare
- 200g of beef fillet, high quality, finely chopped by hand
- 1 1/2 tsp Dijon mustard
- 2 tsp capers, chopped
- 2 tsp cornichons, chopped
- 1 small shallot, finely chopped
- 1 tbsp of fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1/4 tsp Tabasco
- 2 Freshlay Farms Golden Yolker® egg yolks
Frites
- 500g of russet potato, cut into thin frites
- 750ml of vegetable oil, for frying
- 1/2 tsp sea salt
- 40g of Parmesan, finely grated
- 1 garlic clove, grated or minced
- 1 tbsp of fresh parsley, finely chopped
Method
Prepare the frites: Soak the sliced potatoes in 1 litre cold water for 1 hour, then drain them and dry thoroughly
- 500g of russet potato, cut into thin frites
Heat oil to 150°C and fry in batches for 5–6 minutes until cooked but not browned. Remove and drain on paper towels
- 750ml of vegetable oil, for frying
Increase the oil temperature to 190°C and fry again until golden and crispy, about 2–3 minutes. Sprinkle with salt
- 1/2 tsp sea salt
In a small bowl, mix the Parmesan, garlic, and parsley
- 40g of Parmesan, finely grated
- 1 garlic clove, grated or minced
- 1 tbsp of fresh parsley, finely chopped
While the frites are still hot, toss them in the mixture until evenly coated
Meanwhile, make the steak tartar. In a bowl, mix beef, mustard, capers, cornichons, shallot, parsley, Worcestershire sauce and Tabasco. Season with salt and pepper to taste
- 200g of beef fillet, high quality, finely chopped by hand
- 1 1/2 tsp Dijon mustard
- 2 tsp capers, chopped
- 2 tsp cornichons, chopped
- 1 small shallot, finely chopped
- 1 tbsp of fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1/4 tsp Tabasco
Shape into two portions and place on plates
To serve, carefully place an egg yolk on top of each tartare portion. Serve immediately with frites on the side
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