Steak Tartare with Pommes Gaufrettes

Quality ingredients are the hero here, so head to your butcher for the finest beef.
I often say ordering steak tartare off a menu is the ultimate compliment to the chef, as only the highest quality ingredients should make the cut. You might be
surprised by the secret ingredient in my sauce, though.
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Time
22m - 40m
User
2
Medium
Ingredients

Ingredients

Pommes Gaufrettes

  • 1 L vegetable oil
  • 2 large russet potatoes (peeled and thinly sliced, use the lattice blade on a mandoline)

Tartare Dressing

  • 20 ml Worcestershire sauce
  • 200 ml tomato sauce
  • Tabasco (dash)
  • 20 ml Cognac
  • 1 tsp Dijon mustard

Steak Tartare

  • 320 g beef tenderloin (diced into 5 mm sections)
  • 2 tbsp chives (chopped)
  • 100 g parsley (finely sliced)
  • 100 g capers (diced)
  • 100 g golden shallots (diced)
  • 100 g cornichons (diced)
  • 1 tbsp Dijon mustard
  • 2 egg yolks
  • Salt
  • Pepper

Herb Salad

  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • Salt
  • 1 punnet baby herbs
Method

Method

  1. For the pommes gaufrette, fill a deep-fryer or large, heavy-based saucepan two-thirds full with vegetable oil and heat to 170°C. 
  2. Deep-fry the potato slices, in batches, for 1 minute or until golden brown. Remove and drain on a paper towel. Season with salt and set aside.
  3. Whisk together all of the ingredients for the tartare dressing until well combined. 
  4. Place the diced beef, cornichons, shallot, capers, parsley and egg yolks in a large bowl. Add the dressing and mix all the ingredients with a spatula until the beef is coated. Season with salt and pepper.
  5. To serve, use two tablespoons to make a large quenelle of the steak tartare and place on each serving plate.
  6. Mix the red wine vinegar, oil and salt to make a dressing for the baby herbs. Dress the herbs and arrange them on the side of the tartare with the pommes gaufrettes.
...And that's it, enjoy!
Guillaume Brahimi
Notes

Recipe tips from Guillaume Brahimi.-

“To test the oil without a thermometer, drop in a cube of bread. If the oil is hot enough, the bread will turn golden brown in about 20 seconds.”

To test the oil without a thermometer, drop in a cube of bread. If the oil is hot enough, the bread will turn golden brown in about 20 seconds.