Beef Tartare and Potato Rosti

Indulge in a mouth-watering culinary adventure with this beef tartare, finely seasoned and served with crispy, buttery potato rosti. Let the rich flavors and contrasting textures of this dish take your taste buds on a delightful journey.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the finely minced shallots, chives, and capers to a bowl followed by the doubanjiang, dijon mustard, soy sauce, sesame oil, black pepper, yuzu kosho, and egg yolk. Mix thoroughly.

Step 2

Freeze the beef for 30 minutes to let it firm up.

Step 3

Take the beef out of the freezer and cut into small cubes and mix the beef with the dressing.

Step 4

Peel and grate the potatoes using a box grater and squeeze out the excess liquid with a clean tea towel.

Step 5

In a bowl, add the potatoes, salt, pepper, and 1 tbsp of ghee and mix to coat the potatoes.

Step 6

In a heavy-bottom pan over medium-low, heat 2 tbsp of ghee. Add in the potato mixture, tucking in the sides of the potato.

Step 7

When bottom is golden brown (~8-12 minutes), flip the rosti onto a plate. Add the remaining ghee into the pan. Transfer rosti back into the pan and brown the other side.

Step 8

Place the crispy rosti onto a cutting board and cut it into 6 slices. Top each slice with a small amount of beer tartare, chives, and flakey salt.