Serves 3
Ingredients:
- 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
Instructions:
Potato Chips
- Using a mandolin, thinly slice your potatoes and place slices into a bowl of water
- Let soak for a few minutes then drain and rinse until water runs clear
- Fill bowl halfway with water and vinegar, and add a big pinch of salt
- Let potatoes soak for 30 min - 1 hour
- Pat very dry with paper towel
- Fry in vegetable oil on 350* until golden brown
- Remove and immediately salt with truffle garlic salt or your favorite seasoning
Steak Tartare
- Finely chop your shallots, cornichons, chives and parsley
- In a bowl, whisk your olive oil, 2 egg yolks, dijon mustard, ketchup, Worcestershire, and tabasco until uniform
- Finely dice your tenderloin and add to the bowl
- Add your vegetables, fresh cracked pepper and big pinch of salt
- Mix
- Pack mixture into an oiled ramequin or cooking ring to shape
- Add an egg yolk on top and a halved chives to garnish
- Plate with potato chips and serve