Preview

Knife cut tartare quickly pan seared on each sides, spiced with maille gerkins, crispy fingerling with tyme and garlic |

Beef

A hot and cold way for a classic french recipe, spiced with Maille gerkins, garnish with crispy tyme and garlic fingerling potatoes.

Note

The Maille brand is offering a lot of sauces choices, so don't have any hesitations switching for another one on this recipe.

Ingredients

Recipe for 4 servings or 12 tapas

For the tartare

480 Gr

Boston cut beef

2 Unit(s)

Shallot

12 Sprig(s)

Chives

30 Ml

Maille gherkins

5 Ml

Tabasco

4 Unit(s)

Egg yolk

30 Ml

Maille mayonnaise

For the fingerling

600 Gr

Fingerling potatoes

4 Unit(s)

Garlic

8 Sprig(s)

Thyme

Preparation time: 45 min

For the preparations

Chop the Maille gerkins, the tyme and the garlic.Cut finely the shallots and the chive.Cut the beef in small cubes.Put the fingerlings in a big pot, cover it with cold water, bring it to boil and cook it for 25 minutes. Refresh it with cold water.
For the fingerling

Cut the fingerlings in quarter, put it on a baking tray with oliv oil, the tyme and the garlic.Roast it in the oven for 20 minutes until it gets crispy.
For the tartare

In a bowl, mix the beef with half of the chive, the shallots, the Maille gerkins, the tabasco and the Maille mayo.With a cookies cutter, form 4 tartares, in a hot pan with vegetable oil, sear quickly the tartare on each sides to get a nice coloration.
For the platting

In a plate, put the tartare with the egg yolk on the top, garnish with the fingerlings on the side and finish with the rest of the chive.