Beef Tartare with Triple Potato

Appetizers | French cuisine

⏳ Time

20 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Beef Tartare with Triple Potato

Ingredients

Pickled Cauliflower - 3.5 oz
Veal Tenderloin - 21.2 oz
Shallot - 1 head
Grated Ginger Root - 1 tablespoon
Tomatoes - 7.1 oz
Mild Chili Spice - to taste
Parsley - 0.4 oz
Cilantro - 0.4 oz
Lemon - 1 piece
Potato - 21.2 oz
Vegetable Oil - 17 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the potatoes, cut them into sticks, and boil in salted water for fifteen minutes. Drain the water, coat the potatoes with vegetable oil, and place them in an oven preheated to 356°F for fifteen minutes. After that, let them cool, spread them on a baking sheet, and place them in the freezer for one to one and a half hours.

Step 2

Trim the beef fillet of any membranes and cut it into small cubes.

Step 3

Dice the cucumbers and onion into small cubes, remove the juice and seeds from the tomato and chop it. Finely chop the cilantro and parsley, grate the lemon zest, and mix everything with the meat. Finally, add grated horseradish, season with salt and pepper.