Steak tartare with shoestring fries recipe
Steak tartare with shoestring fries, kidney and cavolo nero Steak tartare is a classic restaurant-style dish, made here with beef and topped with an egg yolk. It is served with griddled kidney, cavolo nero and shoestring fries. 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chivesgood splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers 1 tbsp cornichons, finely chopped 1 shallot, diced1 free-range egg yolk black pepper freshly cooked cavolo nero, chopped, to serve 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chives good splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers 1 tbsp cornichons, finely chopped 1 shallot, diced 1 free-range egg yolk black pepper freshly cooked cavolo nero, chopped, to serve 1 calf kidney, cut into small chunks2 large rosemary sticks1 tbsp olive oil100g/3½oz butter, softened1 lemon, zest only 6 anchovy fillets, chopped and mashed 1 bunch fresh flatleaf parsley, choppedsalt and freshly ground black pepper 1 calf kidney, cut into small chunks 2 large rosemary sticks 1 tbsp olive oil 100g/3½oz butter, softened 1 lemon, zest only 6 anchovy fillets, chopped and mashed 1 bunch fresh flatleaf parsley, chopped salt and freshly ground black pepper vegetable oil, for frying2 large Maris Piper potatoes, peeled, very finely sliced, washed and driedsalt and malt vinegar vegetable oil, for frying 2 large Maris Piper potatoes, peeled, very finely sliced, washed and dried salt and malt vinegar Method To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside. To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside. Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside.