Steak Tartare (Raw Beef Dish)

The method

1. 01

   Thinly slice your beef approximately 3 mm thick, and lay the strips on a sheet pan lined with parchment paper. Place the tray in the freezer until the beef is semi-frozen.

2. 02

   While waiting for your beef to freeze, finely chop your shallot, gherkins, capers, and parsley. Finely chop your chives and set aside.

3. 03

   When your beef is semi-frozen, dice it into approximately 3 mm dice. Keep your beef on the frozen tray while dicing to maintain its cold temperature.

4. 04

   In a large chilled bowl, mix your Dijon mustard, lemon juice, and olive oil, along with a few dashes of tobasco and Worcestershire sauce. Whisk until the dressing has emulsified. Add your beef to the bowl, along with your shallots, parsley, gherkins, and capers. Season with salt and freshly cracked pepper. Taste your tartare and adjust the seasoning.

5. 05

   Plate your tartare on a chilled plate, garnish with chives and your egg yolk. Serve with potato chips and lettuce leaves.

6. 06

   For the potato chips, preheat a pot of canola oil to 300 degrees Fahrenheit.

7. 07

   Thinly slice your potatoes lengthwise on a mandolin approximately 1 mm thick, ensuring the thickness is as consistent as possible. Soak your chips in cold water, changing the water 3-4 times until clear.

8. 08

   Remove your chips from the water and pat them dry with paper towels.

9. 09

   Working in small batches, fry your potato chips, stirring often, ensuring your chips stay submerged as best as possible. You might have to press them down with a slotted spoon or strainer.

10. 10

    When your chips are just slightly golden (do not wait until they are brown as they will taste bitter), remove them from the oil and season with fine sea salt. Place them on a tray lined with paper towels to drain excess oil.