A French bistro classic: hand-diced beef tartare with cornichons, capers and egg yolk, served alongside twice-fried potatoes.
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| prepPeel potatoes and cut into 1/2 × 1/2-inch strips | |||||||
| 5 large (1.8 kg) Idaho potatoes | Soak potatoes overnight in cold water | Blot fries, grate horseradish over tartare & serve | |||||
| 2 quarts / 1.9 liters peanut oil or other neutral oil | Blanch fries 300°F / 150°C, 4 min per batch | Blot & chill fries on sheet pan, up to 1 day | Fry fries 350°F / 175°C, 3–5 min until crispy | ||||
| Salt | |||||||
| Freshly ground black pepper | |||||||
| 115 g beef tenderloin | Partially freeze beef tenderloin, 45 min | Dice beef into 1/4-inch cubes over ice bath | Mix beef, cornichon, capers & shallots | Add Worcestershire, ketchup, mustard, Tabasco & egg yolk | Fold in chives, season with salt & pepper | Scoop tartare onto plate, flatten & chill | |
| 1 tablespoon chopped cornichon | |||||||
| 1 tablespoon chopped capers | |||||||
| 1 tablespoon minced shallots | |||||||
| 1 teaspoon Worcestershire sauce | |||||||
| 1 teaspoon ketchup | |||||||
| 1 teaspoon Dijon mustard | |||||||
| 1/2 teaspoon Tabasco sauce | |||||||
| 3/4 teaspoon egg yolk | |||||||
| 2 tablespoons minced fresh chives, cut just before serving | |||||||
| Salt | |||||||
| Freshly ground black pepper | |||||||
| 1 teaspoon grated fresh horseradish | |||||||
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