Steak Tartare Recipe
Worcestershire & mustard emulsion, caper, frisee, shallot, Yukon Gold potato chips
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Ingredients
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Steak Tartare
Method
Preparation
- 1
Prepare the Potato Chips
Preheat your oven to 200°C (400°F). Toss the thinly sliced Yukon Gold potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and bake for 15-20 minutes or until golden and crispy. Let them cool.
- 2
Make the Emulsion
In a bowl, whisk together Worcestershire sauce and Dijon mustard until well combined. Set aside.
- 3
Prepare the Tartare Mixture
In a mixing bowl, combine the finely chopped beef tenderloin, chopped capers, torn frisée, and finely chopped shallot. Pour the Worcestershire and mustard emulsion over the mixture. Season with salt and black pepper to taste. Mix gently until well incorporated.
- 4
Serve
Plate the steak tartare mixture in the center of a plate. Garnish with additional frisée on top and serve with the crispy Yukon Gold potato chips on the side.