Chefs' Recipes

Steak tartare with horseradish cream and shoestring fries

A recipe for steak tartare with horseradish cream and shoestring fries by Warren Turnbull from French restaurant Assiette.
Steak tartare with horseradish cream and shoestring fries

Steak tartare with horseradish cream and shoestring fries

William Meppem
4
20M
10M
30M

“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.” says Warren Turnbull, of the now-closed Assiette.

Ingredients

Horseradish cream
Shoestring fries

Method

Main

1.For horseradish cream, combine all ingredients in a bowl and season to taste with sea salt. Refrigerate until required.
2.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.
3.Meanwhile, place meat in a bowl, add remaining ingredients and mix to combine. Season to taste.
4.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.

Drink Suggestion: Beaujolais Villages or a Victorian gamay. Drink suggestion by Sharon Timms

Notes

Related stories