Steak tartare with shoestring fries, kidney and cavolo nero
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Nut-free
Steak tartare is a classic restaurant-style dish, made here with beef and topped with an egg yolk. It is served with griddled kidney, cavolo nero and shoestring fries.
Ingredients
For the steak tartare
- 200g/7oz beef rump, sirloin or fillet
- 20g/¾oz tomato ketchup
- 1 tbsp snipped fresh chives
- good splash Worcestershire sauce
- 1 tsp Dijon mustard
- good few drops Tabasco
- 1 tbsp baby capers
- 1 tbsp cornichons, finely chopped
- 1 shallot, diced
- 1 free-range egg yolk
- black pepper
- freshly cooked cavolo nero, chopped, to serve
For the griddled kidney
For the shoestring fries
- vegetable oil, for frying
- 2 large Maris Piper potatoes, peeled, very finely sliced, washed and dried
- salt and malt vinegar
Method
To make the tartare, chop the meat into as small pieces as possible by hand. Mix the ketchup, chives, Worcestershire sauce, mustard, Tabasco, capers, cornichons and shallot together in a large bowl. Stir in the beef and season with pepper. Spoon the tartare into the centre of a serving plate, create a slight dip in the middle and use a teaspoon to place the egg yolk in the centre of the tartare.
To make the kidneys, preheat a griddle pan. Skewer the kidney pieces onto the rosemary sticks. Season well, rub with the oil and grill for about 2 minutes on each side, until rare or cooked to your liking. Mix the butter, lemon zest, anchovies and parsley together in a small bowl. Brush the kidneys liberally with the butter mixture and leave to rest.
To make the shoestring fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes until golden-brown and crispy and then transfer carefully to kitchen paper to drain. Season with salt and malt vinegar.
Place the cavolo nero on two warmed plates and top with the kidney skewers. Serve with the beef tartare and shoestring fries alongside.
