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Steak tartare with crispy potato skins

Steak tartare with crispy potato skins

Name: Steak tartare with crispy potato skins
Yield: Serves 4-6
Cuisine: French recipes
Ingredients: 8 medium floury potatoes (such as maris piper); 3 tbsp cold-pressed rapeseed oil or olive oil; 300g British grass-fed beef fillet, very finely chopped (see tips); Good quality mayonnaise and bitter salad leaves to serve (optional); For the dressing; 2 medium free-range egg yolks; 40g cornichons, finely chopped; ½ banana shallot or 1 small round shallot, finely chopped; 2 tbsp capers in brine, rinsed and finely chopped; 2 tbsp dijon mustard; 1 anchovy fillet, finely chopped; ¼ tsp smoked sweet paprika; ¼ tsp Tabasco sauce; ¼ tsp Worcestershire sauce; 1 tbsp extra-virgin olive oil; 2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped; Please note Contains raw meat and raw eggs

Easy
November 2015

Easy
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.

Nutrition: per serving

Calories: 273kcals
Fat: 13g (2.7g saturated)
Protein: 14.9g
Carbohydrates: 22.6g (2g sugars)
Fibre: 3g
Salt: 0.5g

Nutrition: per serving

Calories: 273kcals
Fat: 13g (2.7g saturated)
Protein: 14.9g
Carbohydrates: 22.6g (2g sugars)
Fibre: 3g
Salt: 0.5g

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Ingredients

8 medium floury potatoes (such as maris piper)
3 tbsp cold-pressed rapeseed oil or olive oil
300g British grass-fed beef fillet, very finely chopped (see tips)
Good quality mayonnaise and bitter salad leaves to serve (optional)

For the dressing

2 medium free-range egg yolks
40g cornichons, finely chopped
½ banana shallot or 1 small round shallot, finely chopped
2 tbsp capers in brine, rinsed and finely chopped
2 tbsp dijon mustard
1 anchovy fillet, finely chopped
¼ tsp smoked sweet paprika
¼ tsp Tabasco sauce
¼ tsp Worcestershire sauce
1 tbsp extra-virgin olive oil
2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

Please note Contains raw meat and raw eggs

8 medium floury potatoes (such as maris piper)
3 tbsp cold-pressed rapeseed oil or olive oil
300g British grass-fed beef fillet, very finely chopped (see tips)
Good quality mayonnaise and bitter salad leaves to serve (optional)

For the dressing

2 medium free-range egg yolks
40g cornichons, finely chopped
½ banana shallot or 1 small round shallot, finely chopped
2 tbsp capers in brine, rinsed and finely chopped
2 tbsp dijon mustard
1 anchovy fillet, finely chopped
¼ tsp smoked sweet paprika
¼ tsp Tabasco sauce
¼ tsp Worcestershire sauce
1 tbsp extra-virgin olive oil
2 tbsp mixed fresh herbs (such as tarragon, parsley and chives), very finely chopped

Please note Contains raw meat and raw eggs

Method

Heat the oven to 190°C/170°C fan/ gas 5. Rub the potatoes with half the oil and season, then pierce the flesh a few times with a skewer or fork. Microwave on high for 8 minutes, then transfer the potatoes to a baking tray and bake in the oven for 40 minutes or until golden and crisp. (If you don’t have a microwave, bake them for an extra 15 minutes or so.) Using a cloth to protect your hands, halve the potatoes and scoop out the flesh (see Make Ahead and tips).
Slice the skin into wedges, then return to the baking tray, scooped side up, and brush with the remaining oil (you may not need all of it). Scatter with sea salt, then bake for 8-10 minutes until really crisp. Turn off the oven, open the door slightly and leave the skins inside to keep warm while you prepare the tartare.
Combine all the ingredients for the dressing in a mixing bowl. Add the beef and season with salt and pepper to taste. Divide the tartare among plates with the crispy potato skins, and serve with mayonnaise and salad leaves if you like.

Method

Heat the oven to 190°C/170°C fan/ gas 5. Rub the potatoes with half the oil and season, then pierce the flesh a few times with a skewer or fork. Microwave on high for 8 minutes, then transfer the potatoes to a baking tray and bake in the oven for 40 minutes or until golden and crisp. (If you don’t have a microwave, bake them for an extra 15 minutes or so.) Using a cloth to protect your hands, halve the potatoes and scoop out the flesh (see Make Ahead and tips).
Slice the skin into wedges, then return to the baking tray, scooped side up, and brush with the remaining oil (you may not need all of it). Scatter with sea salt, then bake for 8-10 minutes until really crisp. Turn off the oven, open the door slightly and leave the skins inside to keep warm while you prepare the tartare.
Combine all the ingredients for the dressing in a mixing bowl. Add the beef and season with salt and pepper to taste. Divide the tartare among plates with the crispy potato skins, and serve with mayonnaise and salad leaves if you like.

delicious. tips

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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