How to Make Steak Tartare 🥩 - THE TARTARE SERIES ep. 1 FULL RECIPE BELOW ⬇️ INGREDIENTS: - 250g beef (SEE NOTES BELOW ON CHOOSING THE RIGHT CUT) - 1/2 small shallot - 1 tbsp chopped gherkin pickles - 1 tbsp chopped capers - 1 tbsp chopped parsley - 1/4 bunch chives - 1 tsp Dijon mustard - 1 tbsp lemon - 2 tbsp olive oil - tobasco, Worcestershire to taste - salt and fresh cracked pepper to taste - 1 large russet potato - 1L canola oil (for frying) - 1 head gem lettuce - 1 egg yolk NOTES ON CHOOSING THE RIGHT CUT: - I recommend going to your local butcher, and asking which cut they recommend for tartare. A reputable butcher is one that receives whole animals, or primal cuts that they break down themselves. - DO NOT use pre-ground beef for tartare. Ground beef has much more surface area that can be exposed to bacteria, and can also get contaminated through the grinding process. Make sure you buy a whole cut of beef, and cut/grind it yourself. - Buy your beef the same day you intend to make tartare, and make sure your beef stays cold! I recommend bringing a cooler bag with ice packs to the butcher. - If there is harmful bacteria on a cut of beef (although the risk is very low if you follow the above steps), it will live on the outside of the cut. If you want to be EXTRA safe when eating tartare, you can quickly sear the outside of your steak in a hot pan, and cut off the seared portion. I personally don’t do this, but this could give some people some extra piece of mind. - You are looking for a cut that is lean, with no excess fat or marbling. Tenderloin will be more tender, and on the more expensive side. Cuts like the top round, inside round etc, will be more chewy, but also less expensive. I used top round for the tartare in this video. INSTRUCTIONS: TARTARE: 🥩 1) Thinly slice your beef approx. 3 mm thick, and lay the strips on a sheet pan lined with parchment paper. Place the tray in the freezer until beef is semi-frozen. 2) While waiting for your beef to freeze, finely chop your shallot, gherkins, capers, and parsley. Finely chop your chives and set aside. 3) When your beef is semi-frozen, dice it into approx. 3mm dice. While you are dicing, keep your beef on the frozen tray, as it will keep it cold. 4) In a large chilled bowl, mix your Dijon, lemon juice, and olive oil, along with a few dashes of tobasco and Worcestershire. Keep whisking until the dressing has emulsified. Add your beef to the bowl, along with your shallots, parsley, gherkins and capers. Season with salt and freshly cracked pepper. Taste your tartare and adjust seasoning. 5) Plate your tartare on a chilled plate, garnish with chives and your egg yolk. Serve with potato chips and lettuce leaves. POTATO CHIPS 🥔 1) Preheat a pot of canola oil to 300 degrees Fahrenheit. 2) Thinly slice your potatoes lengthwise on a mandolin approx 1mm thick, being sure to keep the thickness as constant as possible. Soak your chips in cold water, changing the water 3-4 times until clear. 3) Remove your chips from the water, and pat them dry with paper towel. 4) Working in small batches, fry your potato chips, stirring often, ensuring your chips stay submerged as best as possible (you might have to press them down with a slotted spoon or strainer). 5) When your chips are just slightly golden (do not wait until they are brown - as they will taste bitter), remove them from the oil, and season them with fine sea salt. Place them on a tray lined with paper towel for oil to drain easily off chips. #steak #tartare #beef #Recipe #homecooking - @thestrongcook