Steak Tartare Recipe
horseradish aïoli, crispy shallots, hash brown
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Ingredients
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Steak Tartare
Horseradish Aïoli
Crispy Shallots
Hash Browns
Method
Steak Tartare
- 1
Prepare the Steak Tartare
In a bowl, combine the finely chopped beef tenderloin, egg yolk, chopped capers, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until well combined. Adjust seasoning to taste.
Horseradish Aïoli
- 2
Make the Aïoli
In a small bowl, whisk together the mayonnaise, prepared horseradish, lemon juice, minced garlic, and salt. Adjust seasoning to taste. Refrigerate until ready to serve.
Crispy Shallots
- 3
Fry the Shallots
Heat oil in a saucepan over medium heat. Dredge the sliced shallots in flour, shaking off excess. Fry the shallots in batches until golden brown and crispy. Remove and drain on paper towels. Season with salt.
Hash Browns
- 4
Prepare the Hash Browns
Heat vegetable oil in a large skillet over medium heat. Squeeze excess moisture from the grated potatoes. Spread the potatoes in the skillet, season with salt and pepper, and press down to form a flat layer. Cook until golden brown on one side, then flip and cook the other side until crispy. Remove and drain on paper towels.