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Steak tartare with sautéed potatoes, mayonnaise and dressed leaves Recipe

Steak tartare with sautéed potatoes, mayonnaise and dressed leaves Recipe
Method
  • 1For the mayonnaise and vinaigrette

    Whisk the egg yolk with a teaspoon of mustard. Continue whisking and gently add the ground nut oil until you get a nice smooth mixture. Season with salt and a few drops of lemon juice.

    For the vinaigrette: Whisk together the mustard and red wine vinegar. Gradually whisk in the olive oil until you have a thick vinaigrette. Add the salt and taste the vinaigrette. Adjust if necessary.

  • 2For the potatoes

    Wash the potatoes and cut into quarters (there is no need to peel them). Place them in cold salted water and bring to the boil. Cook for 4-5 minutes once the water has started to boil. Remove from the heat and drain.

    In a hot pan with butter, fry the part-cooked potatoes. Add a sprig of thyme, the bay leaf and the garlic in its skin.

    Continue frying the potatoes until golden brown.

    Remove the bay leaf, the thyme and the garlic clove.

  • 3For the beef

    Peel and finely dice the shallot.

    Chop up the capers, gherkins and the parsley.

    Chop the fillet steak into 0.5cm pieces.

    Place the beef, capers, gherkins and shallots in a bowl and season with salt and pepper. Add the mustard, worcester sauce, tabasco, ketchup and chopped parsley. Check the seasoning.

    Use a stainless steel serving ring to plate serve the steak tartare. Arrange the potatoes around the meat and then remove the serving ring. Dress the salad with the viniagrette and arrange on the plate. Serve with a spoonful of mayonnaise.

Chef's tip

«Make sure you taste the steak tartare before you serve it. Adjust the seasoning and add more tabasco or worcestershire sauce if necessary.»

A French classic of finely chopped fresh fillet steak served with golden brown potatoes, homemade mayonnaise and a dressed green salad.

Rate this recipe :

(11 votes)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  0h

Ingredients for people


    For the sauce
  • Maille Dijon mustard : 15 g
  • Groundnut oil : 150 ml
  • Egg yolk(s) : 1 whole
  • Fine salt : 1 pinch(es)
  • Lemon juice : 5 ml

  • For the vegetables
  • All rounder potato(es) : 800 g
  • Coarse salt : 20 g
  • Unsalted butter : 100 g
  • Thyme sprig(s) : 2 whole
  • Garlic clove(s) : 1 whole

  • For the meat
  • Worcestershire sauce : 10 ml
  • Tabasco : 5 drop
  • Chateaubriand steak(s) 200g : 600 g
  • Shallot(s) : 1 whole
  • Capers : 50 g
  • Pickled gherkin(s) : 120 g
  • Freshly ground black pepper : 1 Turn
  • Tomato ketchup : 20 g
  • Flat leaf parsley : 1 bunch
  • Olive oil : 30 ml
  • Mixed salad leaves : 150 g
  • Olive oil : 100 ml
  • Red wine vinegar : 20 ml
  • Maille Dijon mustard : 10 g
  • Fine salt : 6 pinch(es)
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