Steak tartare with pommes gaufrettes (waffle fries)

While steak tartare is traditionally served with fries, Guillaume serves his tartare with pommes gaufrettes - you will need to use the lattice blade of a mandolin to create the iconic waffle shape.

• serves

  4

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

Pommes gaufrettes

• 1 litre vegetable oil
• 2 large Russet or Sebago potatoes, peeled and thinly sliced (using the lattice blade on a mandolin)
• Salt, to taste

Tartare dressing

• 1 tsp Dijon mustard
• 1 tbsp Cognac
• 200 ml tomato ketchup
• 1 tbsp Worcestershire sauce
• dash of Tabasco sauce

Steak tartare

• 320 g beef tenderloin, cut into 5 mm dice
• 100 g cornichons, finely diced
• 100 g golden French shallots, peeled and finely diced
• 100 g tbsp capers, finely diced
• 2 tbsp chopped chives
• 2 egg yolks
• Sea salt and freshly ground black pepper, to taste

Herb salad

• 1 punnet baby herbs
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil

Instructions

1. For the pomme gaufrette, pour the vegetable oil into a deep-fryer or large, heavy-based saucepan until two-thirds full. Heat until 170°C or until a cube of bread dropped into the oil browns in about 20 seconds. Deep-fry the potato slices in batches for 1 minute or until golden brown and crisp, then remove and drain on paper towel. Season with salt.

2. For the tartare dressing, place all the ingredients in a bowl and whisk until well combined.

3. For the steak tartare, just before serving, place the diced beef, cornichons, shallot, capers, chives and egg yolks in a large bowl. Add 200 ml of the dressing and mix with a spatula until the beef is coated. Season to taste.

To serve, use two tablespoons to make a large quenelle of the steak tartare and place on each serving plate. Dress the baby herbs with the dressing and serve on the side along with the pommes gaufrettes.

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.