The Chef

Restaurants

Meals

Drinks

Restaurants›Guild Tavern›Laplatte Farm Steak Tartare Recipe

Laplatte Farm Steak Tartare Recipe

Inspired by Guild Tavern

Time1h

Serves4

potato rösti, dijon aioli, crispy shallots, horseradish

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak Tartare

14 1/8 oz (400 g) beef tenderloin, finely chopped

2 pcs egg yolks

2 tbs capers, chopped

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

to taste Celtic sea salt

to taste Black pepper, freshly ground

Potato Rösti

1 1/8 lb (500 g) potatoes, grated

1 3/4 oz (50 g) Butter

to taste Celtic sea salt

to taste black pepper

Dijon Aioli

3 1/2 oz (100 g) Mayonnaise

1 tbs Dijon mustard

1 tbs ReaLemon lemon juice

1 clove Garlic, minced

Crispy Shallots

2 pcs shallots, thinly sliced

1 tbs flour

as needed oil, for frying

Horseradish Garnish

2 tbs fresh horseradish, grated

Method

Preparing the Steak Tartare

1

Mixing the Tartare

In a bowl, combine the finely chopped beef tenderloin, egg yolks, chopped capers, dijon mustard, Worcestershire sauce, salt, and black pepper. Mix well until all ingredients are evenly combined.

Making the Potato Rösti

2

Cooking the Rösti

In a skillet, melt butter over medium heat. Add the grated potatoes, season with salt and pepper, and press down with a spatula. Cook until golden brown on one side, then flip and cook the other side until crispy. Remove from skillet and drain on paper towels.

Preparing the Dijon Aioli

3

Mixing the Aioli

In a small bowl, combine mayonnaise, dijon mustard, lemon juice, and minced garlic. Whisk until smooth and well combined.

Frying the Crispy Shallots

4

Frying Shallots

Dredge the thinly sliced shallots in flour, shaking off the excess. Heat oil in a frying pan over medium heat and fry the shallots until golden brown and crispy. Remove and drain on paper towels.