Steak Tartare and Truffle Potato Chips

Steak Tartare and Truffle Potato Chips

Serves 3


  • 1 lb high quality beef tenderloin
  • 3 large Yukon gold potatoes
  • 1 large shallot
  • 1 tbs capers
  • 3 tbs parsley
  • 3 tbs cornichons
  • 2 tbs chives
  • 3 egg yolks
  • 3 tbs olive oil
  • 1 tbs dijon mustard
  • 1 tbs ketchup
  • 1/2 tbs Worcestershire
  • 1/2 tbs tabasco 
  • Salt Hank truffle garlic salt 


Potato Chips

  1. Using a mandolin, thinly slice your potatoes and place slices into a bowl of water
  2. Let soak for a few minutes then drain and rinse until water runs clear
  3. Fill bowl halfway with water and vinegar, and add a big pinch of salt
  4. Let potatoes soak for 30 min - 1 hour
  5. Pat very dry with paper towel
  6. Fry in vegetable oil on 350* until golden brown
  7. Remove and immediately salt with truffle garlic salt or your favorite seasoning

Steak Tartare

  1. Finely chop your shallots, cornichons, chives and parsley
  2. In a bowl, whisk your olive oil, 2 egg yolks, dijon mustard, ketchup, Worcestershire, and tabasco until uniform 
  3. Finely dice your tenderloin and add to the bowl
  4. Add your vegetables, fresh cracked pepper and big pinch of salt
  5. Mix 
  6. Pack mixture into an oiled ramequin or cooking ring to shape
  7. Add an egg yolk on top and a halved chives to garnish
  8. Plate with potato chips and serve
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