Steak Tartare
Potato Chips
2 russet potatoes
Frying oil
Salt
Tartare
¾ lb filet mignon, small diced (high quality from a butcher)
2 tsp dijon mustard
1 egg yolk
2 anchovy filets, minced
2 tsp parsley, finely chopped
2 tsp shallots, finely minced
2 tsp capers, finely chopped
2 tsp cornichons, finely minced
Salt & pepper to taste
2 Tbsp olive oil
Chives to garnish
To start, clean the potatoes under cold water, slice into ⅛ inch chips.
Add them to ice water and mix to remove the starch.
Dry the chips on paper towels very well!
Heat the oil to 350 F then working in batches, add a handful of chips to the oil. Stirring constantly fry for 3-5 minutes until light golden brown.
Remove to a wire rack and season with salt.
In a shallow bowl, add the meat to one side of it, then the dijon and egg yolk in the middle, to the side the beef is not on, add the anchovy, parsley, shallots, capers, cornichons, salt & pepper. Begin to mix the egg yolk and dijon then drizzle the oil in. Mix everything together well and taste for seasoning.
Sevre with the chips and garnish with an egg yolk and chives.
Enjoy!
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