Steak tartare and chips
Pretend you're a restaurant and make this tartare
Serves
10
Prep Time
20 mins
Cook Time
35 mins
This twist on the classic steak tartare is served with fries and is super delicious - everyone should treat themselves and try this recipe! The raw, soft and creamy beef is perfectly balanced by the sharp and pungent flavors from capers, mustard and onions, while the truffle matchsticks and Bloody Mary gel take it to another level.
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ShareIngredients
600g Quality Mark beef eye fillet
finely diced1/3 cup gherkins
finely chopped5 Tbsp capers
finely chopped4 Tbsp parsley
finely chopped1 red onion
diced2 Tbsp brandy
3 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
1 Tbsp tomato paste
1 Tbsp tomato sauce
1 Tbsp Dijon mustard
8 purple kale
1 tsp lemon juice
1 tsp salt
1/2 tsp ground black pepper
2 large Agria potatoes
100g Parmesan cheese
finely grateda dash of black truffle oil
1 Tbsp sea salt
for frying vegetable oil
1 cup tomato juice
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
5g agar
10 quail egg yolks
Method
Finely dice the beef and transfer to a bowl set over ice to keep cold.
Mix gherkins, capers, parsley and onion into the steak.
In a jug combine the brandy, Worcestershire sauce, tabasco, tomato paste, tomato ketchup and dijon mustard and mix.
Mix this mixture into the meat carefully.
Add the egg yolks, lemon juice, salt and pepper just before serving.
Peel the potatoes and cut into match sticks using a mandolin.
Wash in cold water and then dry thoroughly.
Heat oil in a pan to 180 degrees and fry the matchsticks until golden.
Drain and toss in parmesan, salt and truffle oil.
Leave to cool.
To make the gel combine all ingredients and bring to the heat, once simmering add the agar. Leave to cool completely and set in the fridge. Blend with a stick blender once set.
To plate place a portion of the meat mix in a ring mould. Make an indent and carefully place the quail yolk. On the side place a pile of the matchsticks and a few dots of the Bloody Mary gel.
