🇧🇷 Arthur Paek
@
A steak tartare served with French fries.
Recipe Video
Ingredients
- 200grams de Beef (filet mignon)
- 1unit de Red onion
- 2units de Pickles
- 1handful de Scallions (green onions)
- 1tablespoon de Capers
- 2units de Egg yolk
- 2units de Potato
- Oil for frying
- Azeite
Instructions
Finely chop the beef filet mignon and place it in a chilled bowl.
Dica: Using a very sharp knife for the best texture.
Finely dice the red onion, pickles, and scallions.
Dica: Rinse the diced onion briefly in cold water to mellow the sharpness, if preferred.
Gently fold the diced onion, pickles, and scallions into the meat.
Dica: Do not overmix to maintain the integrity of the meat chunks.
Stir in the capers.
Dica: Taste and season with salt and pepper (not listed in original ingredients, but customary for tartare).
Prepare the potatoes: Peel and cut the potatoes into uniform sticks for fries.
Dica: Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
Fry the potatoes twice: once at a lower temperature until soft, then remove, increase the oil temperature, and fry again until golden brown and crispy.
Dica: Drain the finished fries on paper towels.
To serve, mound the steak tartare onto plates. Create a well in the center of each serving.
Dica: Chill the serving plates beforehand for a better presentation.
Carefully place one raw egg yolk into the well of each tartare mound.
Dica: Serve immediately with the fresh French fries.
Use um aro para moldar o tartare no prato.
Sirva o tartare com as chips de batata e finalize com azeite.
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Dietary Info
Cuisine Type
francesaRequired Equipment
Categories
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