Beef tartare with triple potatoes
8 servings
20 minutes
Beef tartare with triple potato is a true embodiment of French gastronomy, combining elegance and deep flavor nuances. Tender cubes of beef fillet infused with spicy notes of horseradish, lemon zest, and fresh herbs create an exquisite balance of freshness and richness. Pickles, shallots, and tomatoes add a pleasant tang and crunch. The triple potato is prepared using a special technique: first boiled, then baked, and finally fried to a golden crust, adding texture to the dish. This tartare is perfect for both a festive dinner and a gastronomic experiment where tender meat and crispy potatoes create a harmony of flavors. This dish represents the art of cooking that reflects a passion for fine combinations and the richness of French cuisine.
1
Peel the potatoes, cut them into sticks, and boil in salted boiling water for fifteen minutes. Drain the water, coat the potatoes with vegetable oil, and place in an oven preheated to 180 degrees for fifteen minutes. After that, cool, place on a baking sheet, and put in the freezer for one to one and a half hours.
- Potato: 600 g
- Vegetable oil: 500 ml
- Salt: to taste
2
Clean the beef fillet from membranes and cut it into small cubes.
- Beef tenderloin: 600 g
3
Cut cucumbers and onions into small cubes, remove the juice and seeds from the tomato and chop it. Finely chop cilantro and parsley, grate lemon zest, mix everything with the meat, add grated horseradish at the end, season with salt and pepper.
- Pickles: 100 g
- Shallots: 1 head
- Tomatoes: 200 g
- Parsley: 10 g
- Coriander: 10 g
- Lemon: 1 piece
- Grated horseradish: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Heat vegetable oil to boiling, fry frozen potatoes until golden brown, and serve with tartar.
- Vegetable oil: 500 ml