Beef tartare served with pan-fried potatoes
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Beef tartare served with pan-fried potatoes
main course recipes



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INGREDIENTS
20 g Maille Dijon mustard
250 ml Groundnut oil
1 whole Egg yolk(s)
4 pinch(es) Fine salt
20 ml Lemon juice
800 g All rounder potato(es)
10 g coarse salt
50 g Unsalted butter
2 whole Thyme sprig(s)
1 bulb Garlic clove(s)
6 whole Fillet steak(s) (150g)
3 whole Spring onion(s)
50 g Capers
60 g Pickled gherkin(s)
5 drop Tabasco
1 Turn Freshly ground black pepper
10 ml Worcestershire sauce
1 bunch Flat leaf parsley
 

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DIRECTIONS
01
For the mayonnaise : Whisk the egg yolk with a teaspoon of mustard

02
Continue whisking and gently add the ground nut oil until you get a nice smooth mixture

03
Season with salt and a few drops of lemon juice

04
For the potatoes : Wash the potatoes and cut into quarters (there is no need to peel them)

05
Place them in cold salted water and bring to the boil

06
Cook for 4-5 minutes once the water has started to boil

07
Remove from the heat and drain

08
In a hot pan with butter, fry the part-cooked potatoes

09
Add a sprig of thyme, the bay leaf and the garlic in its skin

10
Continue frying the potatoes until golden brown

11
Remove the bay leaf, the thyme and the garlic clove

12
For the beef : Finely slice the spring onions

13
Chop up the capers, gherkins and the parsley

14
Chop the fillet steak into 0.5cm pieces

15
Place the beef, capers, gherkins and spring onions in a bowl and season with salt and pepper

16
Add the mustard, worcester sauce, tabasco, ketchup and chopped parsley

17
Check the seasoning

18
Use a stainless steel serving ring to plate serve the steak tartare

19
Arrange the potatoes around the meat and then remove the serving ring

20
Serve with the mayonnaise and a green salad.

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