Steak Tartare with Frites

Name: Steak Tartare with Frites
Prep time: 60 min
Total time: 60 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g Beef fillet, finely chopped; 1 1/2 tsp Dijon mustard; 2 tsp Capers, chopped; 2 tsp Cornichons, chopped; 1 small Shallot, finely chopped; 1 tbsp Parsley, chopped; 1 tsp Worcestershire sauce; 1/4 tsp Tabasco; 2 Egg yolks; 500 g Russet potatoes, cut as thin frites; 750 ml Vegetable oil; to taste Sea salt

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A classic tartare served the way many people love it most, cold and sharply seasoned, with thin double-fried frites for contrast and comfort.

Serves: 4 people

Preparation time: 60 min

Ingredients

Beef fillet, finely chopped – 400 g
Dijon mustard – 1 1/2 tsp
Capers, chopped – 2 tsp
Cornichons, chopped – 2 tsp
Shallot, finely chopped – 1 small
Parsley, chopped – 1 tbsp
Worcestershire sauce – 1 tsp
Tabasco – 1/4 tsp
Egg yolks – 2
Russet potatoes, cut as thin frites – 500 g
Vegetable oil – 750 ml
Sea salt – to taste

Method

STEP 1
Soak the cut potatoes in cold water for about 1 hour, then dry them thoroughly. Fry them first at a lower temperature until tender, let them rest, then fry again hotter until crisp and golden.
STEP 2
Mix the beef with mustard, capers, cornichons, shallot, parsley, Worcestershire sauce and Tabasco. Keep the seasoning lively but not overwhelming.
STEP 3
Shape the tartare into portions and top each one with an egg yolk.
STEP 4
Finish the hot frites with sea salt and serve them immediately beside the cold tartare.