Truffle-Tartare de Boeuf with Fries
Hand-chopped beef tartare delicately seasoned, topped with truffle, served alongside crisp golden fries for a luxurious and earthy French treat.
Ingredients
- 300 g good quality beef fillet, or rump trimmed & finely chopped
- 1 small shallot, finely diced
- 1 tsp capers, chopped
- 1 tbsp olive oil, extra virgin
- 1 tsp Dijon mustard
- pinch salt & freshly ground black pepper
- A good handful of shaved black truffle, fresh if you can find it
- 300 g good-quality fries, home-cut or frozen good ones
Serve with
- A simple green salad
Instructions
- Prepare your fries as per usual (oven or fryer), serve hot and crisp.
- Take the chopped beef in a bowl, add the diced shallot, capers, olive oil, mustard, salt & pepper. Mix gently but thoroughly.
- Plate the steak tartare into rings or simply mound on warmed plates. Top with shaved black truffle generously — allow the aroma to lift.
- Add the fries alongside and a crisp green salad. A chilled rosé or a light Pomerol would be perfect (I had a rosé in Monaco that hit the spot).
- Serve immediately and enjoy the interplay of pure beef with that mushroom perfume — simple, but pure joy.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
776
Calories
51G
Fat
17G
Saturates
1G
Sugars
913G
Salt
35G
Protein
48G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
