Big " M " Tartare Recipe

Slice and soak

Using a mandoline or very sharp knife, slice potatoes paper-thin (1–2 mm). Place slices in a large bowl of cold water and soak 20 minutes to remove excess starch.

Dry

Drain slices and lay them in a single layer on clean kitchen towels or paper towels. Pat very dry — moisture will make oil splatter and produce soggy chips.

Fry

In a heavy pot or deep fryer, heat neutral oil to 350°F (175°C). Fry potato slices in small batches until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Immediately season with kosher salt.

Cool

Let chips cool completely; they will crisp further as they cool. Reserve about 3 cups for plating.

In a small bowl, combine mayonnaise, Dijon mustard, Worcestershire, hot sauce, lemon juice, toasted sesame oil, soy sauce, and honey. Whisk until smooth and balanced. Taste and adjust: add more lemon for brightness, more hot sauce for heat, or more honey for sweetness. Refrigerate until ready to use.

Chill and mince the beef

Place the trimmed eye of round in the freezer for 20–30 minutes until very firm but not frozen solid — this makes cleaner slicing. Using a sharp knife, finely dice the beef into 1/8–1/4-inch pieces. For a coarser texture, cut slightly larger; for classic tartare, keep it fine.

Combine aromatics

In a mixing bowl, add the minced shallot, diced house pickles, chopped capers, and chopped parsley. Stir to combine.

Dress the beef

Add the minced beef to the aromatics. Spoon in about 2–3 tablespoons of the prepared secret sauce, season with 1 tsp salt and 1 tsp freshly ground black pepper, and gently fold until uniformly combined. Taste and adjust seasoning — add more sauce for creaminess or a squeeze of lemon if needed. Keep chilled until plating.

Egg yolk (optional)

If serving with raw yolks, separate yolks carefully and keep chilled. Add on top of each tartare portion at plating, or serve on the side.

Portion: For 4 servings, divide the tartare into four even portions (approximately 4 oz / 115 g each). Use a ring mold for neat presentation if desired.

Plate: Place a portion of tartare in the center of each plate. Spoon a small extra drizzle (about 1 tsp) of secret sauce around or on top of the tartare for visual contrast.

Add chips: Arrange the black chips (3 cups divided) around the tartare or stack a few leaning against it so guests can scoop. Sprinkle black sesame seeds and toasted white sesame seeds over the tartare and chips.

Finish: Top each tartare with a raw egg yolk if using, and garnish with microgreens or watercress. Serve immediately with any remaining chips and extra sauce on the side.