Steak Tartare

15 mins
Serves 1
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Directions

  1. 1Clean the potatoes under cold water, slice into ⅛ inch chips using a mandoline.
  2. 2Clean the potatoes under cold water, slice into ⅛ inch chips using a mandoline.
  3. 3Clean the potatoes under cold water, slice into ⅛ inch chips using a mandoline.
  4. 4Add potato chips to ice water and mix to remove the starch.
  5. 5Add potato chips to ice water and mix to remove the starch.
  6. 6Add potato chips to ice water and mix to remove the starch.
  7. 7Dry the chips on paper towels very well.
  8. 8Dry the chips on paper towels very well.
  9. 9Dry the chips on paper towels very well.
  10. 10Heat the oil to 350 F, then working in batches, add a handful of chips to the oil, stirring constantly, fry for 3-5 minutes until light golden brown.
  11. 11Heat the oil to 350 F, then working in batches, add a handful of chips to the oil, stirring constantly, fry for 3-5 minutes until light golden brown.
  12. 12Heat the oil to 350 F, then working in batches, add a handful of chips to the oil, stirring constantly, fry for 3-5 minutes until light golden brown.
  13. 13Remove chips to a wire rack and season with salt.
  14. 14Remove chips to a wire rack and season with salt.
  15. 15Remove chips to a wire rack and season with salt.
  16. 16Finely mince shallots, anchovy filets, parsley, capers, and cornichons.
  17. 17Finely mince shallots, anchovy filets, parsley, capers, and cornichons.
  18. 18Finely mince shallots, anchovy filets, parsley, capers, and cornichons.
  19. 19Small dice the filet mignon.
  20. 20Small dice the filet mignon.
  21. 21Small dice the filet mignon.
  22. 22In a shallow bowl, add the meat to one side, then the dijon and egg yolk in the middle, to the side the beef is not on, add the anchovy, parsley, shallots, capers, cornichons, salt & pepper.
  23. 23In a shallow bowl, add the meat to one side, then the dijon and egg yolk in the middle, to the side the beef is not on, add the anchovy, parsley, shallots, capers, cornichons, salt & pepper.
  24. 24In a shallow bowl, add the meat to one side, then the dijon and egg yolk in the middle, to the side the beef is not on, add the anchovy, parsley, shallots, capers, cornichons, salt & pepper.
  25. 25Mix the egg yolk and dijon, then drizzle the olive oil in.
  26. 26Mix the egg yolk and dijon, then drizzle the olive oil in.
  27. 27Mix the egg yolk and dijon, then drizzle the olive oil in.
  28. 28Mix everything together well and taste for seasoning.
  29. 29Mix everything together well and taste for seasoning.
  30. 30Mix everything together well and taste for seasoning.
  31. 31Serve steak tartare with the chips and garnish with an egg yolk and chives.
  32. 32Serve steak tartare with the chips and garnish with an egg yolk and chives.
  33. 33Serve steak tartare with the chips and garnish with an egg yolk and chives.

Ingredients

  • 2 russet potatoes
  • 2 russet potatoes
  • 2 russet potatoes
  • 1 cup frying oil
  • 1 cup frying oil
  • 1 cup frying oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.75 lb filet mignon
  • 0.75 lb filet mignon
  • 0.75 lb filet mignon
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 2 tsp dijon mustard
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 2 anchovy filets
  • 2 anchovy filets
  • 2 anchovy filets
  • 2 tsp parsley
  • 2 tsp parsley
  • 2 tsp parsley
  • 2 tsp shallots
  • 2 tsp shallots
  • 2 tsp shallots
  • 2 tsp capers
  • 2 tsp capers
  • 2 tsp capers
  • 2 tsp cornichons
  • 2 tsp cornichons
  • 2 tsp cornichons
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 1 handful chives
  • 1 handful chives
  • 1 handful chives

Equipment

knifemandolinebowlpaper towelsbaking sheetwire racklarge potstrainer
Steak Tartare | Clip Recipe