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.






Skill level

Average: 4.7 (5 votes)


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

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.


Wine pairing: Penfolds Reserve Bin A Chardonnay, Adelaide Hills or Penfolds Bin 23 Pinot Noir

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, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral