Steak tartare with crispy potato skins
- November 2015
- Serves 4-6
- Hands-on time 30 min, oven time 50-60 min
Raw and cooked steak tartare gets a crispy partner in the form of potato skins in this classic French recipe.
- 13g (2.7g saturated)
- 22.6g (2g sugars)
The scooped-out potato flesh will keep in the fridge for up to 3 days – you could stir it into soup to thicken it or use it to make great mash. If you’re not going to use the mash straightaway, mix the potato with melted butter, milk and some salt and pepper, then freeze in an airtight container for up to 1 month. Defrost, then reheat and serve with quality sausages.
You must use top quality meat for this recipe. Don’t skimp – the better the beef, the better the dish. Seek out a good butcher and tell them what the meat will be used for.
Bake the potatoes the day before you want to serve them. Cool, cover and keep chilled. On the day of serving, scoop out the potato flesh, cut the skins into wedges and cook as in step 2 of the recipe.
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