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A round serving of beef tartare topped with whole grain mustard seeds, surrounded by crispy chips on a plate. The tartare is finely chopped and mixed with herbs and seasonings.

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
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: French Inspired, Modern American
Ingredients Equipment Method Notes

Ingredients
  

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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