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
- Pickled mustard seeds
- Grated cured egg yolk
Method
Sunchoke Chips
- Heat avocado oil in a pan to 375°F.
- Fry thinly sliced sunchokes in batches until golden brown and crisp.
- Transfer to a paper towel–lined sheet and season immediately with salt.
Beef Tartare
- Place beef filet in the freezer for 30 minutes (this makes it easier to dice cleanly).
- In a mixing bowl, whisk together egg yolks, parsley, shallots, Worcestershire, sherry vinegar, Dijon, chopped cornichons, and capers until emulsified.
- Remove filet from freezer. Slice against the grain into ¼" slices, then into strips, then dice into small cubes.
- Add diced beef to the bowl with the dressing and gently mix until fully incorporated. Season to taste with salt and pepper.
To Serve
- Use a plating ring to shape tartare on a chilled plate.
- Top with pickled mustard seeds and/or grated cured egg yolk if desired.
- Serve immediately with sunchoke chips on the side.