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Steak tartare with shoestring potatoes

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Steak tartare with shoestring potatoes

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

Vegetable oil, for deep-frying
3 medium potatoes, peeled and finely shredded
Fine salt
6 quail\'s eggs
1 red apple, cut into sticks
Vegetable sprouts, to garnish

For the steak tartare, mix:

600 g beef fillet, trimmed and finely chopped
2 shallots, finely chopped, or onions, grated
2 gherkins, finely chopped
3 T finely chopped flat-leaf parsley
3 T finely chopped capers, drained
1 T Dijon mustard
1 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

In a large saucepan over a high heat, heat the vegetable oil. Deep-fry the shredded potato in the hot oil until crisp and golden.

Drain on paper towel and season with fine salt. Mould the tartare into a circular shape on a plate. Separate a quail’s egg, discarding the white but keeping the yolk in the half shell.

Place on top of the tartare and surround with shoestring potatoes. Garnish with apple sticks and sprouts and serve immediately.

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Focaccia with herb salad and torn coppa

Open mushroom and shrimp lasagne

Char-grilled steak and rocket wraps

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Avocado, bacon and watercress salad with horseradish dressing

Green salad with yoghurt and Gorgonzola dressing

Cherry and beetroot salad with raspberry vinaigrette

Caesar salad with ciabatta croutons

Salad Nicoise

Chilled vichyssoise with vermouth and langoustines

Steak tartare with shoestring potatoes

Steak tartare with shoestring potatoes

Ingredients

Method