Knife cut tartare quickly pan seared on each sides, spiced with maille gerkins, crispy fingerling with tyme and garlic.

Mains, Beef

A hot and cold way for a classic french recipe, spiced with Maille gerkins, garnish with crispy tyme and garlic fingerling potatoes.


Recipe for 4 persons

For the tartare

480 Gr
Boston cut beef
2 Unit(s)
12 Sprig(s)
30 Ml
Maille gherkins
5 Ml
4 Unit(s)
Egg yolk
30 Ml
Maille mayonnaise

For the fingerling

400 Gr
Fingerling potatoes
4 Unit(s)
8 Sprig(s)
  • Salt and pepper
  • Olive oil
  • Vegetable oil
Knife cut tartare quickly pan seared on each sides, spiced with Maille gerkins, crispy fingerling with tyme and garlic.

Preparation time: 45 min

  • For the preparations
    Chop the Maille gerkins, the tyme and the garlic.Cut finely the shallots and the chive.Cut the beef in small cubes.Put the fingerlings in a big pot, cover it with cold water, bring it to boil and cook it for 25 minutes. Refresh it with cold water.
  • For the fingerling
    Cut the fingerlings in quarter, put it on a baking tray with oliv oil, the tyme and the garlic.Roast it in the oven for 20 minutes until it gets crispy.
  • For the tartare
    In a bowl, mix the beef with half of the chive, the shallots, the Maille gerkins, the tabasco and the Maille mayo.With a cookies cutter, form 4 tartares, in a hot pan with vegetable oil, sear quickly the tartare on each sides to get a nice coloration.
  • For the platting
    In a plate, put the tartare with the egg yolk on the top, garnish with the fingerlings on the side and finish with the rest of the chive.
The Maille brand is offering a lot of sauces choices, so don't have any hesitations switching for another one on this recipe.

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