Beef tartare, smoked paprika mayonnaise, chorizo and fresh herbs

Preparation time: 30 min

Preheat your four at 400 °F

• To serve

  Serve the tartare using a ring mold and garnish the plate with arugula salad and a few bread croutons. You can decorate your plate using the mayonnaise to draw a few lines as well.

• Potato paille

  With a mandolin, cut the potatoes into fine juliennes, or into fine slices and then make the juliennes by hand with a knife.  Wipe the potatoes or rinse them to remove excess starch, then transfer to the fryer at 375°F for about 3 minutes to blanch them.  When ready to serve, drop them back in the fryer until they reach the desired color/crunchiness.  Season with salt and place on an absorbent paper.

• Tartare preparation

  In a bowl, combine the shallot, chives, parsley, capers, chorizo, beef and a little bit of smoked paprika mayonnaise. Mix well and season with salt and pepper.

• Arugula and smoked paprika mayo

  In a bowl, whisk the egg yolk with the Dijon mustard and lemon juice. Add in the vegetable oil in a drizzle, while whisking constantly until you get a stiff mayonnaise consistency. Season with salt and pepper and add in the smoked paprika.

  Season the arugula with the smoked paprika mayo at the last moment.

• Croutons preparation

  Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper and sprinkle with chopped thyme. Bake for about 10 minutes until crisp.

• General preparation

  Cut the beef into small cubes with a knife and keep them a bowl in a cool place. Finely chop the shallots, parsley and chives. Cut the chorizo into small cubes. Finely chop the capers. Chop the fresh thyme. Cut the baguette croutons.