Guillaume Brahimi's steak tartare with potato fries and salad

For a fancy pairing with homemade steak tartare, try pomme gaufrettes (also known as waffle fries). You’ll need a lattice blade attachment for your mandolin to make these special chips. For the best tartare results, buy the best-quality beef tenderloin you can.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Mid

Stream free On Demand

The Cook Up with Adam Liaw

series • 

cooking

PG

series • 

cooking

PG

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.

Want more from The Cook Up? Stream all the seasons for free at SBS On Demand.

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.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

cooking

PG

series • 

cooking

PG