Beef Tartare with Potato Crisp - Chef Recipe by Alexis Besseau

Ingredients

Dressing:

20 g egg yolk
30 g tomato sauce
5 g Worcestershire sauce
30 g Dijon mustard
10 g olive oil

300 g diced beef rump
3 potatoes, peeled and finely sliced
Canola cooking oil

Garnish:

2 g diced eschalot
2 g sliced chives
2 g diced cornichons
2 g chopped capers

Salt and black pepper to taste

Method

Potato crisp:

Peel and slice with a mandolin or a sharp knife small potato chips and keep in water for 30 minutes. Strain the chips and dry them with towel and let dry outside for 20 minutes.

Deep fry potatoes for a few minutes till nice and crispy in oil at 200 C. Season with fine salt.

Beef rump:

Dice the beef into medium-sized dice. Don’t dice it too small to keep a nice texture.

Dressing:

Mix all the ingredients in a small mixing bowl.

In a mixing bowl, mix together the tartare dressing and the diced beef.

Add salt and black pepper to your liking.

Add the tartare garnishes and it’s ready to plate and enjoy.

Recipe provided by La Louisiane