Belgian Beef Tartare with Homemade French Fries
Under an hour
Knuspr-Küche
Preparation method
Preparation of the Meat
Finely chop the beef fillet with a sharp knife or put it through a meat grinder. Alternatively, you can use pre-prepared tartare meat. Chill until further use.
Preparation of the Tartare Mixture
In a bowl, whisk mayonnaise, Dijon mustard, egg yolks, Worcestershire sauce, and Tabasco until smooth. Finely chop the capers and shallots and mix them into the sauce.
Fold the chopped meat into the sauce mixture, season with salt and freshly ground pepper. Let the tartare rest in the refrigerator for about 10–15 minutes so that the flavors can combine optimally.
Chef's tip
For the tartare, use only absolutely fresh, top-quality meat. Ask your butcher for meat that is explicitly suitable for raw consumption.
For particularly crispy fries, you can briefly soak the potato sticks in cold water before frying to remove excess starch, and then dry them thoroughly.
200 min
Masterpiece
