Beef Tartare and Potato Rosti

Name: Beef Tartare and Potato Rosti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: Shallots, finely minced, 2 tbsp; Chives, finely chopped, 2 tbsp; Capers, finely minces, 2 tbsp; Doubanjiang, 2 tsp; Dijon mustard, 2 tsp; Soy sauce, 1 tsp; Toasted sesame oil, 1 tsp; Black pepper, 1/2 tsp; Yuzu kosho, 1/4 tsp; Egg yolk, 1; Yukon Gold, 500g, or kennebec potatoes; Ghee, 5 tbsp; Kosher salt, 2 tsp; Black pepper, ground, 1/2 tsp; Fresh lean beef, 300g, top sirloin, eye round, tenderloin; Chives, finely chopped for garnish; Flakey salt, garnish

8 steps

Prep:30minCook:30min

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.

Updated at: Thu, 17 Aug 2023 03:50:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories455.1 kcal (23%)

Total Fat27.6 g (39%)

Carbs24 g (9%)

Sugars2.2 g (2%)

Protein27.2 g (54%)

Sodium1887.2 mg (94%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Beef Tartare Dressing

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.

Bowl

Shallots2 Tbsp

Chives2 Tbsp

Capers2 Tbsp

Doubanjiang2 tsp

Dijon mustard2 tsp

Soy sauce1 tsp

Toasted sesame oil1 tsp

Black pepper½ tsp

Yuzu kosho¼ tsp

egg yolk1

Beef Tartare

Step 2

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

lean beef300g

Step 3

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

Potato Rosti

Step 4

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

Yukon Gold500g

Step 5

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

Bowl

Yukon Gold500g

Ghee5 Tbsp

Kosher salt2 tsp

Black pepper½ tsp

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.

Pan

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.

Ghee5 Tbsp

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.

chives