Guillaume Brahimi's steak tartare with potato fries and salad

Ingredients

• 320 g grassfed beef tenderloin, cut into ½ cm dice
• 3 egg yolks
• 2 tsp capers, finely chopped
• 5 cornichons, finely chopped
• 3 eschallots, finely chopped
• 2 tbsp finely chopped flat-leaf parsley
• Salt and white pepper
• 120 g mixed baby salad leaves
• 2 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil

For the dressing

• 1 tsp Dijon mustard
• 3 tbsp tomato sauce
• 3 tsp Worcestershire sauce
• A dash Tabasco sauce
• 1 tsp cognac

For the pommes gaufrettes 

• 1 litre vegetable oil, for deep-frying
• 2 large potatoes, peeled, thinly sliced using a lattice blade on a mandolin
• Sea salt flakes

Instructions

1. Heat the oil to deep-fry in a large saucepan or deep-fryer to 170°C. If you don’t have a digital thermometer, drop in a cube of bread when the oil seems hot – if it browns in about 20 seconds, the oil is ready. Deep-fry the potato gaufrettes in batches, until crisp. Remove to a wire cooling rack to drain of any excess oil and season heavily with sea salt flakes.
2. In a small bowl, whisk the ingredients for the dressing to combine, then set aside.
3. In a large bowl, combine the beef, yolks, capers, cornichons, eschallots and parsley with a generous pinch of salt and white pepper. Mix well to combine, then fold through the prepared dressing.
4. In a large salad bowl, combine the salad leaves with the red wine vinegar, extra virgin olive oil and a generous pinch of salt and pepper. Toss lightly to combine.
5. To serve, use 2 tbsp of the steak tartare mixture to form a large quenelle, then plate on a serving plate. Serve with some of the pommes gaufrettes and dressed salad greens.

Photography by Jiwon Kim.

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