Beef Tartare with Triple Potato
Appetizers • French
Description
Beef Tartare with Triple Potato
Ingredients
- Pickled Cauliflower 5 oz
- Veal Tenderloin 20 oz
- Shallot 1 head
- Grated Ginger Root 1 tablespoon
- Tomatoes 5 oz
- Mild Chili Spice to taste
- Parsley 0 oz
- Cilantro 0 oz
- Lemon 1 piece
- Potato 20 oz
- Vegetable Oil 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes, cut them into sticks, and boil in salted water for fifteen minutes. Drain the water, coat the potatoes with vegetable oil, and place them in an oven preheated to 355°F for fifteen minutes. After that, let them cool, spread them on a baking sheet, and place them in the freezer for one to one and a half hours.
Step 2
Trim the beef fillet of any membranes and cut it into small cubes.
Step 3
Dice the cucumbers and onion into small cubes, remove the juice and seeds from the tomato and chop it. Finely chop the cilantro and parsley, grate the lemon zest, and mix everything with the meat. Finally, add grated horseradish, season with salt and pepper.
Step 4
Heat the vegetable oil until boiling, fry the frozen potatoes until golden brown, and serve with tartar sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!