Beef Tartare w/ Sunchoke Chips

This hand-cut beef tartare is rich, bright, and balanced-the silky filet gets dressed in a punchy yolk-forward vinaigrette and served with crisp sunchoke chips for the ultimate texture contrast.

Why You'll Love Beef Tartare w/ Sunchoke Chips

It's refined but raw, dressed in a punchy, yolk-forward vinaigrette. Keep everything cold from the beef to the bowl, and the sunchoke chips add the crunch that ties it together.

Tips and Tricks

• Keep everything cold: chilled beef, chilled plate, chilled bowl.
• Taste your dressing before adding the beef-balance is everything.

Variations

• Add chopped anchovy or shallot confit for extra umami.
• Swap sunchoke chips for toasted sourdough or seeded crackers.

Substitutions

• No sherry vinegar? Use red wine vinegar or lemon juice.
• Can't find sunchokes? Use Yukon Gold potato slices or taro.

Best served with

• Chilled Champagne or light-bodied red wine
• Shaved fennel salad or watercress with lemon vinaigrette
• A second round of sunchoke chips

How to Store Leftovers

• Best eaten fresh-do not store assembled tartare.
• Sunchoke chips can be kept in an airtight container for 1-2 days.

Common Questions

Beef Tartare with Sunchoke Chips

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This hand-cut beef tartare is rich, bright, and balanced. The silky filet gets dressed in a punchy yolk-forward vinaigrette and served with crisp sunchoke chips for the ultimate texture contrast.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Appetizer, Main Course

Cuisine: French Inspired, Modern American

Ingredients Equipment Method Notes

Ingredients

  

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For the Sunchoke Chips

• 1 bunch Sunchokes thinly sliced on mandoline
• Avocado oil for frying
• Kosher salt

For the Tartare

• 8 oz Beef filet hand-cut into ¼" dice
• 2 Egg yolks
• 1 Shallot medium, finely chopped
• 2 tablespoon Parsley finely chopped
• 1 ½ tablespoon Dijon mustard
• 1 tablespoon Sherry vinegar
• 3 Cornichons finely chopped
• 1 tablespoon Capers or caper berries finely chopped
• ½ teaspoon Worcestershire sauce
• Kosher salt and black pepper to taste
• 1 tablespoon Pickled mustard seeds
• 1 Grated cured egg yolk grated over the top

Equipment

• Mandoline
• Mixing Bowls
• Sharp chef's knife
• Frying pan or small deep pot

Method

 

Sunchoke Chips

1. Heat avocado oil in a pan to 375°F.
2. Fry thinly sliced sunchokes in batches until golden brown and crisp. You'll know they're ready when they're light amber and the bubbling quiets.
3. Transfer to a paper towel-lined sheet and season immediately with salt.

Beef Tartare

1. Place beef filet in the freezer for 30 minutes (this makes it easier to dice cleanly).
2. In a mixing bowl, whisk together egg yolks, parsley, shallots, Worcestershire, sherry vinegar, Dijon, chopped cornichons, and capers until emulsified.
3. Remove filet from freezer. Slice against the grain into ¼" slices, then into strips, then dice into small cubes.
4. Add diced beef to the bowl with the dressing and gently mix until fully incorporated. Season to taste with salt and pepper.

To Serve

1. Use a plating ring to shape tartare on a chilled plate.
2. Top with pickled mustard seeds and/or grated cured egg yolk if desired.
3. Serve immediately with sunchoke chips on the side.

Notes

Storage: Serve immediately, raw beef tartare doesn't hold well once dressed. The sunchoke chips can be fried a few hours ahead and kept in an airtight container at room temperature to stay crisp.

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