Preview

Beef tartare with japanese, crispy fingerling potatoes |

Beef

Beef tartare with accents of fresh coriander, ginger and wasabi accompanied by fingerling potatoes crispy.

Note

In order to prepare this recipe in quickie 30 minutes, use pre-cooked potatoes. Fresh ginger can be replaced by Japanese pickled ginger for a nice tangy taste.

Ingredients

Recipe for 4 servings

For the Japanese tartare

480 Gr

Boston cut beef

20 Gr

Fresh ginger

100 Gr

Red onion

8 Sprig(s)

Fresh cilantro

15 Ml

Soy sauce

30 Ml

Mayonnaise

2 Ml

Wasabi powder

15 Ml

Black sesame seeds

For the crispy fingerling potatoes

600 Gr

Fingerling potatoes

Salt and pepper
Vegetable oil

Preparation time: 30 min

General preparation

Cut the beef into small cubes. Chop the coriander and ginger. Chop the red onion. Toast sesame seeds in a pan a few minutes.
Fingerling potatoes preparation

In a saucepan filled with cold water, place the fingerling potatoes. Bring to a boil, add some salt and cook until tender. Drain and slice 0.5cm thick. In nonstick skillet over high heat, sauté the potatoes in a drizzle of oil until crisp. Season with salt and pepper.
Preparation for the Japanese beef tartare

Mix the wasabi powder and mayonnaise. In a small bowl, combine the beef cubes with seasonings (except sesame seeds) and with a little wasabi mayonnaise to bind it all. Adjust the seasoning.
To serve

On your plate, serve your tartare using a ring mold for a nice presentation. Garnish with a few crispy fingerling potatoes and sprinkle the tartare with sesame seeds.

In order to prepare this recipe in quickie 30 minutes, use pre-cooked potatoes. Fresh ginger can be replaced by Japanese pickled ginger for a nice tangy taste.

Cooking schedule