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.
- 1 litre vegetable oil
- 2 large Russet or Sebago potatoes, peeled and thinly sliced (using the lattice blade on a mandolin)
- Salt, to taste
- 1 tsp Dijon mustard
- 1 tbsp Cognac
- 200 ml tomato ketchup
- 1 tbsp Worcestershire sauce
- dash of Tabasco sauce
- 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
- 1 punnet baby herbs
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
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.