Served with herb oil and homemade potato chips
Recipe for steak tartare
A luxury dish consisting of tartare, homemade potato chips, and a delicious tarragon mayonnaise made with homemade tarragon oil.
Perfect for entertaining guests or just when you want something a little out of the ordinary.
Servings: Portions
Steak Tartare
Served with herb oil and homemade potato chips
Ingredients
- 500 gram Beef Loin for steak tartare, minced or scraped, buy it from a good butcher
- 20 gram Shallots finely chopped
- 8 gram Parsley finely chopped
- 8 gram Tarragon finely chopped
- 18 gram Capers
- 20 gram Cornichons finely chopped
- 1 dash Tabasco Sauce
- 3 slices Olive Oil
- 30 gram Horseradish finely grated
- 30 gram Dijon Mustard
- 2 pcs. Pasteurized egg yolks
- Spices salt and pepper
- Potato
- Frying Oil
- Salt
- 1 bunch Tarragon
- 1 clove Garlic can be omitted
- 6 gram Salt
- 276 gram Oil olive, rapeseed, or sunflower oil
- 2 pcs. Pasteurized egg yolks
- 5 gram Dijon Mustard
- 10 gram White Wine Vinegar
- Lemon Juice
- Spices salt and pepper
Instructions
Steak Tartare:
- Mix all the ingredients together - do it just before serving!
- Season the tartare with what you think is needed, then divide the mixture into 4 equal portions and shape them into patties.
- Place each patty in the center of a large, flat plate.
Potato Chips:
- Peel the potatoes and slice them into paper-thin slices using a mandoline.
- Place them in cold water for about 30 minutes, changing the water once or twice during this period.
- Boil the potato slices in a pot with water and a bit of vinegar. Let them boil for 2 minutes.
- Place the potato slices on kitchen towels and dry them thoroughly. It's important that they are completely dry before frying them.
- Heat the oil in a large pot, preferably a deep fryer, until it reaches 170 degrees Celsius (338 degrees Fahrenheit).
- Fry the potato slices in the oil for a couple of minutes (do not crowd the pot as this lowers the oil temperature).
- Let the potato slices drain on a kitchen towel.
Herb Mayonnaise:
- Start by making a herb oil:
- Rinse the tarragon and remove the thickest stems.
- Peel the garlic clove and cut it in half.
- Blend all the ingredients for the tarragon oil in a blender or mini chopper.
- Strain the oil and set it aside.
- Now, make the mayonnaise:
- Take all the ingredients out of the fridge and let them come to room temperature before you start. This is important, as having a uniform temperature is key to a good mayonnaise that doesn't separate.
- Whisk the egg yolks and Dijon mustard until light yellow.
- Add your homemade tarragon oil in a thin stream while continuing to whisk.
- You will now see the mayonnaise becoming thicker and thicker. When you think it has the right consistency, stop whisking.
- Add white wine vinegar, lemon juice, salt, and pepper, and season the mayonnaise to taste.
Serving:
- Arrange the chips on the plates with the tartare.
- Place drops of tarragon mayonnaise around the plates. Serve the rest of the mayo in a bowl on the side.
- This dish is best enjoyed with a mixed green salad with an oil-vinegar dressing.
Notes
If you have a ring mold, you can shape the patties with it and place them on the plates. It gives them a really nice shape and looks professional.