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.
Beef Tartare
Hashbrown Medallions
Garnish
Method
Prepare Beef Tartare
Chop the Beef
Finely chop the beef tenderloin and place it in a bowl.
Mix Ingredients
Add the egg yolk, capers, Dijon mustard, Worcestershire sauce, shallot, parsley, salt, and pepper. Mix until well combined.
Chill
Cover the bowl and refrigerate while you prepare the hashbrown medallions.
Prepare Hashbrown Medallions
Form Medallions
Shape the potato mixture into small medallions.
Cook Medallions
Heat vegetable oil in a skillet over medium heat. Add the medallions and cook until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.
Assemble and Serve
Serve
Place a hashbrown medallion on each plate, top with a generous spoonful of beef tartare, and garnish with sliced gherkin pickles.
