Steak Tartare With Shoestring Potatoes

Name: Steak Tartare With Shoestring Potatoes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 6
Ingredients: vegetable oil, for deep-frying; medium potatoes, peeled and finely shredded; fine salt; quail's eggs; Top red apples, sliced; vegetable sprouts, to garnish; beef fillet, trimmed and finely chopped; shallots, finely chopped, or onions, grated; gherkins, finely chopped; finely chopped flat-leaf parsley; finely chopped capers, drained; Dijon mustard; olive oil, to drizzle; sea salt and freshly ground pepper, to taste

Recipe By:	Jacques Erasmus
Serves:	6
Cooking Time:	15 minutes
Prep Time:	20 minutes

Ingredients

vegetable oil, for deep-frying
3 medium potatoes, peeled and finely shredded
fine salt
6 quail's eggs
1 Top red apples, sliced
vegetable sprouts, to garnish
600 g beef fillet, trimmed and finely chopped
2 shallots, finely chopped, or onions, grated
2 gherkins, finely chopped
3 Tbsp finely chopped flat-leaf parsley
3 Tbsp finely chopped capers, drained
4 Tbsp Dijon mustard
olive oil, to drizzle
sea salt and freshly ground pepper, to taste

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

In a large saucepan over a high heat, heat the vegetable oil. Deep-fry the shredded potato in the hot oil until crisp and golden.

Drain on paper towel and season with fine salt. Mould the tartare into a circular shape on a plate. Separate a quail?s egg, discarding the white but keeping the yolk in the half shell.

Place on top of the tartare and surround with shoestring potatoes. Garnish with apple sticks and sprouts and serve immediately.

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