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Beef tartar, chorizo, new potato petals, spicy mayonnaise, celery leaves

Beef, Vegetables and Fruits, Gluten free, Brunch

A different way of presenting tartar, a new way to experience it, staying with a nice harmony of flavor.


Recipe for 4 persons

Beef tartar

400 Gr
Boston cut beef
2 Tbsp
1 Tsp
Dijon mustard
1 Tbsp
1 Unit(s)
5 Drop(s)
4 Unit(s)
Quail egg
0.50 Tbsp
Olive oil
4 Sprig(s)
20 Unit(s)
leaf of celery branch

50 Gr
Spanish chorizo
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Friteuse at 375.00 °F

  • Preparation

    Mince the capers and parsley.  Clean the potatoes.

    Peel and finely slice the French shallots.  Clarify the quail eggs (separate the yolks and whites)

    Cut the beef into small cubes and set aside in the fridge.

  • Beef tartar

    In a mixing bowl, combine the mayonnaise, mustard, tabasco, capers and then add the beef.

    Mix gently.  Add the parsley and season to taste.  Set aside in the fridge until ready to serve.

  • Potato petals

    Finely slice the potatoes with the help of a mandolin and let them rest on an absorbent paper or towel.

    Fry them in your fryer until nice, golden and crispy.

    Transfer to a mixing bowl and season to taste.

  • Plating

    In a nice wide flat plate, with the help of a large ring mold or a spoon, make a nice carpet of tartar to cover a large majority of the plate. 

    Place the quail yolks in the middle of your tartar carpet.

    Garnish with celery leaves here and there, and same thing for the potato petals.

    Place little dots of spicy mayo here and there.

    Serve the rest of the potato petals in a bowl off to the side.

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Class with similar recipe

Tuesday, November 10th18:00 to 21:00
Quebec city
85$ / pers.


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