from Three Times a Day
Here’s a classic dish that is so simple to prepare: there are no frills and nothing complicated, just a few ingredients. I’ve attempted to reinvent classic beef tartare on many occasions, only to be disappointed. So, I finally heeded the classic adage “If it ain’t broke, don’t fix it!” I did, however, get to have a bit of fun with the accompaniments. I love the idea of pairing tartare with potato slices fried in duck fat.
Ingredients
For the tartare:
1 lb beef sirloin
4 tsp Dijon mustard
2 tbsp mayonnaise
2 tsp ketchup
½ tsp Worcestershire sauce
1 tbsp capers, chopped
2 tbsp finely chopped cornichons (small sour pickled cucumbers, or gherkins)
2 tbsp finely chopped fresh chives
Tabasco sauce, to taste
Salt and freshly ground pepper, to taste
For the potatoes:
4 Yukon gold potatoes, sliced into rounds about ¼ inch thick
¼ cup duck fat, melted
2 tsp salt
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, toss the potato slices with the duck fat and salt, and spread them in an even layer on the baking sheet.
Bake for 40 minutes or until the rounds are golden brown.
Chop the beef as finely as possible. Refrigerate.
In a bowl, combine the Dijon, mayonnaise, ketchup, Worcestershire, capers, cornichons, chives, and Tabasco and season well.
Add the beef, stir well, and serve with the potatoes.
4 servings
Nada’s Tips & Tricks: If you’re not sure if tartare is something you’ll enjoy, try this recipe…it’s a good starter that you can add your own twist to make it your own. The potatoes are to die for…many grocery stores sell small tubs of duck fat making this recipe easy.
Excerpted from Three Times a Day by Marilou and Alexandre Champagne. ©2015 Marilou and Alexandre Champagne. Published by House of Anansi Press. https://houseofanansi.com/products/three-times-a-day
