Chef's Recipes

Steak tartare with horseradish cream and shoestring fries

Australian Gourmet Traveller French recipe for steak tartare with horseradish cream and shoestring fries by Warren Turnbull from French restaurant Assiette.

By Warren Turnbull
  • Serves 4
  • 20 mins preparation
  • 10 mins cooking
Steak tartare with horseradish cream and shoestring fries
Steak tartare with horseradish cream and shoestring fries

“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


  • 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)


  • 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

  • Author: Warren Turnbull