2017-08-21
Steak Tartare  & Chips
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Steak Tartare & Chips

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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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 35 mins Cook: 35 mins
Serves 10 Serves 10
Excellent source of iron Excellent source of iron
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Ingredients

Beef Tartare

  • 600 g Quality Mark beef eye fillet
  • 5 tablespoons gherkins, finely chopped
  • 5 tablespoons capers, finely chopped
  • 4 tablespoons parsley, finely chopped
  • 6 tablespoons red onion, diced
  • 2 tablespoons brandy
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon tabasco
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato ketchup
  • 1 tablespoon dijon mustard
  • 8 hen egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Truffle Matchsticks

  • 2 large agria potatoes
  • 100 g parmesan, finely grated
  • dash truffle oil
  • 1 tablespoon sea salt
  • oil for frying

Bloody Mary Gel

  • 1 cup tomato juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon tabasco
  • 5 g agar
  • 10 quail egg yolks

Method

Finely dice the beef and transfer to a bowl set over ice to keep cold. Mix gherkins, capers, parsley and onion into the steak. In a jug combine the brandy, Worcestershire sauce, tabasco, tomato paste, tomato ketchup and dijon mustard and mix. Mix this mixture into the meat carefully. Add the egg yolks, lemon juice, salt and pepper just before serving.
 
Peel the potatoes and cut into match sticks using a mandolin. Wash in cold water and then dry thoroughly. Heat oil in a pan to 180 degrees and fry the matchsticks until golden. Drain and toss in parmesan, salt and truffle oil. Leave to cool.
 
To make the gel combine all ingredients and bring to the heat, once simmering add the agar. Leave to cool completely and set in the fridge. Blend with a stick blender once set.
 
To plate place a portion of the meat mix in a ring mould. Make an indent and carefully place the quail yolk. On the side place a pile of the matchsticks and a few dots of the Bloody Mary gel.
  • Suitable Cuts
  • Nutrition
Serving size: 171g
Energy kJ (kcal) 992 (237)
Protein (g) 20.4
Fat (g) 12.6
Saturated (g) 4.7
Carbohydrate (g) 9.6
Sugars (g) 4.9
Sodium (mg) 750
Iron (mg) 3.1
Zinc (mg) 2.5
Vitamin B12 (ug) 1.9
Vitamin D (ug) 1.0
Selenium (ug) 16.1

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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