Steak Tartare Frites* Recipe
burnt corn mayo, leek gremolata, soft-boiled egg, maple sweet potato fries
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Ingredients
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Steak Tartare
Burnt Corn Mayo
Leek Gremolata
Maple Sweet Potato Fries
Soft-Boiled Egg
Method
Steak Tartare Preparation
- 1
Prepare the Steak Tartare
In a mixing bowl, combine the finely diced beef tenderloin, egg yolk, chopped capers, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Burnt Corn Mayo Preparation
- 2
Make the Burnt Corn Mayo
Grill the sweet corn until charred, then blend it with mayonnaise, lime juice, and salt until smooth. Adjust seasoning to taste.
Leek Gremolata Preparation
- 3
Prepare the Leek Gremolata
In a small bowl, mix the finely chopped leeks, parsley, lemon zest, olive oil, and salt. Set aside.
Maple Sweet Potato Fries Preparation
- 4
Make the Maple Sweet Potato Fries
Preheat the oven to 425°F (220°C). Toss the sweet potato fries with olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet and bake for 20-25 minutes or until crispy, flipping once halfway through.
Soft-Boiled Egg Preparation
- 5
Assembly
- 6
Assemble the Dish
On a plate, place a portion of steak tartare, drizzle with burnt corn mayo, sprinkle with leek gremolata, and top with a soft-boiled egg. Serve alongside the maple sweet potato fries.
