Steak tartare with horseradish cream and shoestring fries

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

WARREN TURNBULL

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

BEAUJOLAIS VILLAGES OR A VICTORIAN GAMAY. , suggested by SHARON TIMMS

View Full Site