Name: Steak tartare with horseradish cream and shoestring fries
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
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

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.

Serves 4

Prep

20M

Cook

10M

Total

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

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

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.