Directions
- 1Clean the potatoes under cold water, slice into ⅛ inch chips using a mandoline.
- 2Add potato chips to ice water and mix to remove the starch.
- 3Dry the chips on paper towels very well.
- 4Heat 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.
- 5Remove chips to a wire rack and season with salt.
- 6Finely mince shallots, anchovy filets, parsley, capers, and cornichons.
- 7Small dice the filet mignon.
- 8In 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.
- 9Mix the egg yolk and dijon, then drizzle the olive oil in.
- 10Mix everything together well and taste for seasoning.
- 11Serve steak tartare with the chips and garnish with an egg yolk and chives.
Ingredients
- 2 russet potatoes
- 1 cup frying oil
- 1 pinch salt
- 0.75 lb filet mignon
- 2 tsp dijon mustard
- 1 egg yolk
- 2 anchovy filets
- 2 tsp parsley
- 2 tsp shallots
- 2 tsp capers
- 2 tsp cornichons
- 2 Tbsp olive oil
- 1 handful chives
Equipment
knifemandolinebowlpaper towelsbaking sheetwire racklarge potstrainer
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