Beef tartare, smoked paprika mayonnaise, chorizo and fresh herbs
Boston beef tartare seasoned with capers, shallots and bound with smoked paprika mayonnaise. This tartare is served with an arugula salad and thin cryspie fries.
IngredientsRecipe for 4 persons
For the croutons
For the tartare
For the smoked paprika mayonnaise and arugula salad
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- To serve
Serve the tartare using a ring mold and garnish the plate with arugula salad and a few bread croutons. You can decorate your plate using the mayonnaise to draw a few lines as well.
- Potato paille
With a mandolin, cut the potatoes into fine juliennes, or into fine slices and then make the juliennes by hand with a knife. Wipe the potatoes or rinse them to remove excess starch, then transfer to the fryer at 375°F for about 3 minutes to blanch them. When ready to serve, drop them back in the fryer until they reach the desired color/crunchiness. Season with salt and place on an absorbent paper.
- Tartare preparation
In a bowl, combine the shallot, chives, parsley, capers, chorizo, beef and a little bit of smoked paprika mayonnaise. Mix well and season with salt and pepper.
- Arugula and smoked paprika mayo
In a bowl, whisk the egg yolk with the Dijon mustard and lemon juice. Add in the vegetable oil in a drizzle, while whisking constantly until you get a stiff mayonnaise consistency. Season with salt and pepper and add in the smoked paprika.
Season the arugula with the smoked paprika mayo at the last moment.
- Croutons preparation
Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper and sprinkle with chopped thyme. Bake for about 10 minutes until crisp.
- General preparation
Cut the beef into small cubes with a knife and keep them a bowl in a cool place. Finely chop the shallots, parsley and chives. Cut the chorizo into small cubes. Finely chop the capers. Chop the fresh thyme. Cut the baguette croutons.
Boston cut is ideal for the tartar: inexpensive, very tasty and tender when served raw or rare. Tell your butcher your intention to prepare a tartare and he will offer you a very fresh piece.