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Beef tartare with japanese, crispy fingerling potatoes

Mains, Beef

Beef tartare with accents of fresh coriander, ginger and wasabi accompanied by fingerling potatoes crispy.


Recipe for 4 persons

For the Japanese tartare

480 Gr
Boston cut beef
20 Gr
Fresh ginger
0.50 Unit(s)
Red onion
8 Sprig(s)
Fresh cilantro
30 Ml
Soy sauce
60 Ml
2 Ml
Wasabi powder
15 Ml
Black sesame seeds

For the crispy fingerling potatoes

600 Gr
Fingerling potatoes
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

  • General preparation

    Cut the beef into small cubes. Chop the coriander and ginger. Chop the red onion. Toast sesame seeds in a pan a few minutes.

  • Fingerling potatoes preparation

    In a saucepan filled with cold water, place the fingerling potatoes. Bring to a boil, add some salt and cook until tender. Drain and slice 0.5cm thick. In nonstick skillet over high heat, sauté the potatoes in a drizzle of oil until crisp. Season with salt and pepper.

  • Preparation for the Japanese beef tartare

    Mix the wasabi powder and mayonnaise. In a small bowl, combine the beef cubes with seasonings (except sesame seeds) and with a little wasabi mayonnaise to bind it all. Adjust the seasoning.

  • To serve

    On your plate, serve your tartare using a ring mold for a nice presentation. Garnish with a few crispy fingerling potatoes and sprinkle the tartare with sesame seeds.

In order to prepare this recipe in quickie 30 minutes, use pre-cooked potatoes. Fresh ginger can be replaced by Japanese pickled ginger for a nice tangy taste.

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