Maille Canada

Beef Tartare with fingerling potatoes and Maille gherkins

A classic take on a French recipe, paired with crispy Maille Crunchy Gherkins and flavourful crispy thyme and garlic fingerling potatoes.

Beef Tartare with fingerling potatoes and Maille gherkins

Ingredients

For the tartare

  • 480 g Boston cut beef
  • 2 shallots
  • 12 sprigs chives
  • 30 mL Maille Crunchy Gherkins
  • 5 mL Tabasco sauce
  • 4 egg yolks
  • 30 mL Maille Dijon Originale mustard

For the fingerling potatoes

  • 400 g Fingerling potatoes
  • 4 cloves garlic
  • 8 sprigs thyme
  • olive oil
  • vegetable oil
  • salt and pepper, to taste
Serves:
4 people
Prep time:
45 min

Preparation

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.

For the fingerling potatoes

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.

For the tartare

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.

To serve

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