Knife cut tartare quickly pan seared on each sides, spiced with maille gerkins, crispy fingerling with tyme and garlic.
A hot and cold way for a classic french recipe, spiced with Maille gerkins, garnish with crispy tyme and garlic fingerling potatoes.
IngredientsRecipe for 4 persons
For the tartare
Boston cut beef
For the fingerling
- Salt and pepper
- Olive oil
- Vegetable oil
Preparation time: 45 min
- For the preparationsChop 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 fingerlingCut 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 tartareIn 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 plattingIn 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.