For 2 persons
Preparation: 15 min
Cooking: 3 min
Total time: 20 min

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!

© Recette de Cyril Daviez et Raphael Gonnet, Recette Minute TV

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