Beef Tartare, Potatoes Pont Neuf

Ingredients for Beef tartare

  • 150 g finely ground beef tenderloin
  • 20 g mustard
  • 4 g shallot, minced
  • 4 g capers, minced
  • 3 g chives, minced
  • 2 g salt
  • 1 g black pepper, ground
  • ½ tsp Tabasco
  • 1 tsp Worcestershire sauce
  • 1 egg

Ingrediens For Potatoes Pont Neuf

  • Potato
  • Malaysian palm oil
  • Salt & pepper

Preparation Beef Tartare

  1. In a medium bowl, mix together the beef, mustard, Tabasco sauce, Worcestershire sauce, shallot, capers, chives, salt, pepper and egg until well blended.
  2. Arrange the meat in a neat pile on a glass dish, and cover with aluminium foil. Refrigerate for 30 minutes to allow the flavours to blend.

Preparation Potatoes Pont Neuf

  1. Wash the potato pieces to get excess starch of them, then pat them dry.
  2. Heat Malaysian palm oil to 300°F / 150°C (to test, when frying, the fry should rise slowly to the surface covered in small bubbles)
  3. Cook by handfuls, allowing each handful 6 to 7 minutes. They won’t brown during the first cooking stage. then set them aside to cool.
  4. Raise the oil temperature to 350°F / 180°C, put all the fries back in into the oil for a further 4 to 5 minutes until golden.
  5. Serve together with the beef tartare