Steak Tartare with Beef Dripping Crisps

Silky, seasoned beef fillet with a rich egg yolk running through it, lifted by the freshness of the herbs, pickles, and a hint of heat at the back. Paired with beef dripping crisps, it’s indulgent, balanced and seriously delicious.

Ingredients

Method

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Step 1

Slice the potatoes thinly. A mandoline is best for speed and uniformity, but take care as they’re razor sharp. Rinse the slices under cold water, then soak in a large bowl of ice water mixed with half a cup of vinegar and a teaspoon of salt for 20 minutes. This helps them fry up crisp and stay that way.

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For

2

M

I

300

g

Beef fillet, finely chopped

2

Egg yolks, 1 for mixing, 1 for garnish

1/2

Shallot, very finely chopped

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Notes

A mandoline is best for speed and uniformity, but take care as they’re razor sharp. Soaking the potatoes in ice water with vinegar and salt helps them fry up crisp and stay that way.

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