Steak tartare and chips
Pretend you're a restaurant and make this tartare
10
Serves
20 mins
Prep Time
35 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
Beef tartare
600g Quality Mark beef eye fillet
finely diced
1/3 cup gherkins
finely chopped
5 Tbsp capers
finely chopped
4 Tbsp parsley
finely chopped
1 red onion
diced
2 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
Truffle matchsticks
2 large Agria potatoes
100g Parmesan cheese
finely grated
a dash of black truffle oil
1 Tbsp sea salt
for frying vegetable oil
Bloody Mary gel
1 cup tomato juice
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
5g agar
10 quail egg yolks
Method
To Make Tartare
To Make Chips
To Make Gel
To Assemble
1
Finely dice the beef and transfer to a bowl set over ice to keep cold.
2
Mix gherkins, capers, parsley and onion into the steak.
3
In a jug combine the brandy, Worcestershire sauce, tabasco, tomato paste, tomato ketchup and dijon mustard and mix.
4
Mix this mixture into the meat carefully.
5
Add the egg yolks, lemon juice, salt and pepper just before serving.
Nutrition Information per Serving (171g)
Energy
992kJ (237 kcal)
Protein
20.4g
Total Fat
12.6g
Saturated Fat
4.7g
Carbs
9.6g
Dietary Fibre
g
Sodium
750mg
Iron
3.1mg
Zinc
2.5mg
Vitamin B12
1.9µg
