Cooking

Steak Tartare

posted: 06/30/10

Take Home Chef, Episode 49: Chris's Menu

INGREDIENTS

FOR THE POTATO CHIPS:

  • 1 large russet potato, peeled
  • 1 large yam, peeled
  • 1 quart/1 liter canola oil
  • Salt and freshly ground black pepper
  • 1/4 cup/55 ml tarragon vinegar
  • 1/3 cup/75 ml extra virgin olive oil
  • Salt and freshly ground black pepper
  • 4 small carrots, peeled
  • 4 French Breakfast radishes
  • 1 pickling cucumber, halved lengthwise
  • 1/4 bunch (about 6 ounces/165 g) dandelion greens, cut crosswise into bite-size pieces
  • 1/4 cup/5 g fresh flat leaf parsley leaves
  • 1 sprig fresh tarragon, leaves only
  • 1 tablespoon/less than 5 g thinly sliced fresh chives
  • 1 1/2 pounds/650 g beef tenderloin, fat and sinew removed
  • 10 cornichons, finely diced
  • 1 large shallot, finely diced
  • 3 tablespoons/35 g extra fine capers
  • 2 tablespoons/about 5 g finely chopped fresh flat leaf parsley
  • 4 teaspoons/20 g Dijon mustard
  • 4 large egg yolks
  • 2 teaspoons/10 ml extra virgin olive oil
  • 4 fresh chervil sprigs

PREPARATION:

TO PREPARE THE POTATO CHIPS:

  1. Using a mandoline with the criss-cross blade, cut the potato and yam crosswise into 1/16-inch/.2-cm-thick slices. Rinse the russet potato slices (not the yam slices) under cold running water until the water runs clear. Pat the potato slices dry with paper towels.
  2. Heat the oil in a heavy large saucepan over medium heat until a deep-fry thermometer registers 350?F. Working in batches and returning the oil to 350?F before adding each batch, fry the russet potato and yam slices about 8 minutes or until golden, turning occasionally.
  3. Using a slotted spoon, transfer the chips to paper towels to drain. While still hot, sprinkle the chips with salt and pepper.

TO PREPARE THE SALAD:

  1. Place the vinegar in a large bowl. Gradually add the oil, whisking constantly and vigorously until the vinaigrette is well blended. Season the vinaigrette to taste with salt and pepper.
  2. Using a mandoline, cut the carrots and radishes lengthwise into 1/16-inch/.2-cm-thick slices. Cut the cucumbers crosswise into 1/16-inch/.2-cm-thick slices. Combine the carrots, radishes, cucumber, dandelion leaves, parsley leaves, tarragon leaves and chives in a large bowl. Cover the vinaigrette and vegetables separately, and refrigerate until ready to serve.

TO PREPARE THE STEAK TARTARE:

  1. Using a large sharp knife, finely dice the beef until it resembles mince beef. Place the beef in a medium bowl and stir in the cornichons, shallots, capers, parsley and Dijon mustard. Season the steak tartare to taste with salt and pepper.

TO SERVE:

  1. Place a 6-inch-/15-cm-diameter round cutter in the center of a dinner plate. Spoon a fourth of the tartare into the center of the cutter, pressing gently with the spoon so that the tartare fills the cutter. Remove the cutter, leaving the circle of tartare in the center of the plate.
  2. Repeat 3 more times with the remaining tartare. Using the back of a tablespoon, make a small indentation in the center of each circle of tartare.
  3. Place one egg yolk in the indentation on each tartare. Sprinkle black pepper over the yolks. Drizzle 1/2 teaspoon/8 ml of olive oil over and around the tartare on each plate and garnish with the chervil sprigs. Toss the salad with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
  4. Mound the salad into the center of each of four plates, dividing equally. Serve the tartare with the salad and potato chips.
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