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Steak tartare with horseradish cream and shoestring fries

You'll need

200 gm beef fillet or lean rump, trimmed of sinew, finely chopped 3 cornichons, finely chopped 6 cocktail onions, finely chopped 3 tsp salted capers, rinsed, drained and finely chopped 1 tbsp finely chopped chives ¼ cup (firmly packed) flat-leaf parsley, finely chopped 1 egg yolk 1 tbsp Dijon mustard 1 dash each of Tabasco sauce, Worcestershire sauce and Cognac, or to taste 3 tsp tomato sauce   Horseradish cream 200 gm crème fraîche 50 gm finely grated fresh horseradish 2 tsp chardonnay vinegar 1 tsp Dijon mustard   Shoestring fries 1 extra-large desiree potato (about 200gm) For deep frying: vegetable oil


  • 01
  • For horseradish cream, combine all ingredients in a bowl and season to taste with sea salt. Refrigerate until required.
  • 02
  • For shoestring fries, cut potato into matchstick-size pieces and blanch in boiling water for 2 minutes, drain and place on layers of absorbent paper to dry. Preheat oil in a deep fryer or large deep saucepan to 180C and deep-fry shoestring potatoes in batches until golden (2-3 minutes), season to taste and keep warm.
  • 03
  • Meanwhile, place meat in a bowl, add remaining ingredients and mix to combine. Season to taste.
  • 04
  • Form beef mixture into patties on plates using an 8cm-diameter cutter. Make a well in the centre and spoon in some horseradish cream, then serve immediately with shoestring fries to the side.

“It’s all about the quality of the beef here, leanness is imperative to the outcome. Mix the tartare last minute before serving for optimum freshness.” — Warren Turnbull

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Beaujolais Villages or a Victorian gamay.

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