Description
Silky beef tartare topped with a fresh egg yolk, paired with golden duck fat crisps for an indulgent yet balanced dish full of texture and bold flavor.
Ingredients
Scale
- 200g Beef Tenderloin, finely diced
- 1 small Shallot, minced
- 1 tbsp Capers, chopped
- 2 tbsp Cornichons, finely diced
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 Egg Yolk
- Salt and Pepper, to taste
- 1/2 cup Duck Fat
- 2 Yukon Gold Potatoes, thinly sliced
- 1 tbsp Fresh Chives, chopped
Instructions
- Place your skillet over medium heat and begin warming the duck fat until shimmering.
- In a mixing bowl, combine the diced beef, shallots, capers, cornichons, mustard, Worcestershire, salt, and pepper. Mix gently until everything is evenly coated.
- Line a plate with paper towels to catch the crisps. Test the duck fat with a small slice of potato—it should sizzle immediately.
- Using a ring mold or just a spoon, shape the tartare onto a chilled plate. Create a small well in the center and gently place the egg yolk on top.
- Fry the potato slices in batches until golden and crisp, about 3 to 4 minutes per side. Drain on the prepared plate and sprinkle with salt.
- Sprinkle chives over the tartare and place the crisps to the side or leaning against the meat for texture contrast.
- Serve immediately while the crisps are hot and the tartare is fresh.
Notes
- Chill all ingredients before assembling for best texture and freshness.
- Use a ring mold to shape tartare neatly for presentation.
- Fry crisps in small batches to keep them crunchy and golden.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Raw Preparation, Frying
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg