Ingredients for tartar
- 300g of beef fillet
- 1 shallot
- 15g of fresh ginger
- 3 sprigs of fresh coriander
- 1 clove of garlic
- 5cl of soy sauce
- 5/6 drops of Worcestershire sauce
- 3cl of nut or sesame oil
- Freshly ground black pepper
- 1 pinch of ground chili (Cayenne or Espelette)
- 3 tablespoons of golden sesame seeds
- 1 lemon combawa
Ingredients for potato julienne
- 1 large potato
- 2l of oil for frying (colza, sunflower)
- Flower of salt
Knives used for this recipe
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1 The fillet of beef
Cut the beef tenderloin into small cubes and place in a bowl.
2 Shallot and ginger
Chop the shallot and ginger and add to the meat.
3 The filling
Chop the coriander and garlic, pour into the preparation then add the sauces and spices, zest half of the combawa. Set aside in a cool place and strain.
4 The potatoes
Wash, peel and julienne the potato with the Opinel T-duo.
5 Julienne of potatoes
Rinse and dry the potato julienne in a clean cloth.
6 Baking of potatoes
In an oil bath at 170/180°C, brown the potato strands until they reach the desired color.
Place on absorbent paper to remove excess oil and season immediately with fleur de sel.
7 Last step
Immediately arrange the tartar with a dome of apple straws on the side, and enjoy!