A classic take on a French recipe, paired with crispy Maille Crunchy Gherkins and flavourful crispy thyme and garlic fingerling potatoes.
Chop the Maille Crunchy Gherkins, the thyme and the garlic. Finely chop the shallots and chives. Separate 4 egg yolks from the egg whites and set aside in the fridge.
Add fingerling potatoes to a large pot of boiling water and cook for 25 minutes. Cut the potatoes into quarters and place on a baking sheet. Drizzle with olive oil, the thyme and the garlic. Roast in the oven for 20 minutes until crispy.
Cut the beef in small cubes. In a bowl, mix the beef with 6 sprigs of chives, shallots, Maille Crunchy Gherkins, Tabasco sauce and Dijon Originale mustard. With a cookie cutter, form 4 tartare and in a hot pan with vegetable oil, quickly sear each tartare on both sides for an even grill and nice colouration.
On a plate, garnish the tartare with egg yolk and chives, and serve with fingerling potatoes.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille