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Steak-Tartare-

Beef Tartare with Thick-Cut Chips and Red Wine Sauce

BY Illanique Van Aswegen

You’d never think that raw beef could be this good. This tasty tartare recipe is packed with simple flavours and is easy to make.

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Beef Tartare
400 g good quality beef fillet, finely chopped
¼ C (60 ml) spring onions, thinly sliced
¼ C (60 ml) gherkins, finely chopped
4 tsp (20 ml) chives, finely chopped
4 tsp (20 ml) wholegrain mustard
1 Tbsp (15 ml) capers, finely chopped
4 eggs

Chips
5 large potatoes
canola or vegetable oil for deep-frying

Sauce
2 C (500 ml) beef stock
½ C (125 ml) red wine
1 Tbsp (15 ml) cream 

To Serve
croutons
pea shoots or fresh basil leaves

For the beef tartare, mix all of the ingredients, bar the eggs together. Lightly season with salt and pepper. Cover it and set aside in a cool place (not the fridge) for 20 minutes.

For the chips, place the unpeeled potatoes in a pot of cold water and bring up to a boil. Once boiling, cook for 15 minutes and then drain. Allow to cool slightly, then peel off the skins and cut the potatoes into thick, chunky chips. Heat the oil until hot and fry chips until golden and tender. Drain them on paper towels and season to taste.

For the sauce, place the stock and red wine in a small saucepan and allow to gently simmer. Cook until it is reduced by half and has thickened slightly. Add the cream and cook for another 2 minutes.

To plate the dish, use a round cookie cutter to mould the tartare onto the plate. Separate the eggs and add a yolk onto the centre of the tartare. Add a stack of chips and drizzle some sauce onto the plate. Add a few croutons and garnish with some pea shoots or basil. Serve immediately.