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Steak Tartare & Chips

Restaurant Quality Steak Tartare Recipe

10

Serves

20 mins

Prep Time

35 mins

Cook Time

This twist on the classic steak tartare served with fries is nothing less than a brilliant recipe which everyone owe themselves to taste. The raw, soft and creamy beef is perfectly balanced by the sharp and pungent flavors from capers, mustard and onions, while the truffle matchsticks and Bloody Mary gel take it to another level.

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High Iron

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Steak,

Ingredients

beef tartare

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600g Quality Mark beef eye fillet

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5 tbsp gherkins

finely chopped

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5 tbsp capers

finely chopped

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4 tbsp parsley

finely chopped

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6 tbsp red onions

diced

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2 tbsp brandy

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3 tbsp worcestershire sauce

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1 tsp tabasco sauce

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1 tbsp tomato paste

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1 tbsp tomato sauce

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1 tbsp dijon mustard

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8 eggs

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1 tsp lemon juice

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1 tsp salt

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1/2 tsp ground black pepper

truffle matchsticks

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2 large agria potatoes

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100g parmesan cheese

finely grated

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a dash of black truffle oil

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1 tbsp sea salt

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for frying vegetable oil

bloody mary gel

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1 cup tomato juice

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1 tbsp worcestershire sauce

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1 tsp tabasco sauce

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5g agar

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10 quail egg yolks

Method

To Make Tartare

To Make Chips

To Make Gel

To Assemble

1

Finely dice the beef and transfer to a bowl set over ice to keep cold.

2

Mix gherkins, capers, parsley and onion into the steak.

3

In a jug combine the brandy, Worcestershire sauce, tabasco, tomato paste, tomato ketchup and dijon mustard and mix.

4

Mix this mixture into the meat carefully.

5

Add the egg yolks, lemon juice, salt and pepper just before serving.

More info

Nutrition Information per Serving (171g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

992 (237)kJ

Protein

20.4g

Total Fat

12.6g

Saturated Fat

4.7g

Carbs

9.6g

Sugars

4.9g

Sodium

750mg

Iron*

3.1mg

* Percentage of recommended daily intake (Aust/NZ)

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