"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.
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.
- 20 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
- 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
Method
Main
- 1For horseradish cream, combine all ingredients in a bowl and season to taste with sea salt. Refrigerate until required.
- 2For 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.
- 3Meanwhile, place meat in a bowl, add remaining ingredients and mix to combine. Season to taste.
- 4Form 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.
Notes
Drink Suggestion: Beaujolais Villages or a Victorian gamay. Drink suggestion by Sharon Timms
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