Steak Tartare With Oyster Emulsion And Chips Recipe
Turn the classic steak tartare accompaniment (toast or crisps) on its head and showcase Lamb Weston’s Triple Cooked Chunky Chips instead. Chef James Cochran coats the chips in hot wagyu fat and tangy, spicy Tajín.
Ingredients
- 400g of beef fillet, finely diced
- 100g of Lamb Weston Triple Cooked Chunky Chips
- vegetable oil, for deep-frying
- wagyu fat, or beef dripping, for dressing
- Tajín, to season
- soft herbs, such as dill and chervil, picked, to garnish
- chive flowers, to garnish
- 4 oysters
- 10g of lemon juice
- 400g of vegetable oil
- 5g of chives, finely sliced
- 1 small shallot, finely chopped
- 1 tsp Dijon mustard
- 1 gherkin, finely chopped, plus 25g gherkin brine
- 5g of shichimi tōgarashi
- 10g of Tabasco
- 50g of gochujang
- 100g of wagyu fat, or beef dripping
- 25g of light soy sauce
- 25g of mirin
Method · 35 min
- For the oyster emulsion, shuck the oysters and place the meat and their juice into a bowl. Transfer the oyster meat to a blender, then strain in the juice through a small fine mesh sieve. Add the lemon juice and a pinch of salt and blend for 1 minute. With the motor still running, add the vegetable oil in a thin, steady stream to emulsify. Check the seasoning then transfer to a piping bag and set aside in the fridge until needed (this will make more than you need)
- For the tartare, first make the dressing. Mix all the ingredients together. Taste, check the seasoning and set aside
- Heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 180°C. Set up a tray lined with kitchen paper for draining. Deep-fry the chips for 3-5 minutes, until golden and cooked through, then drain on the kitchen paper
- Meanwhile, mix the diced steak with the dressing to fully coat, then transfer to serving plates. Garnish the tartare with dots of the oyster emulsion, picked soft herbs and chive flowers
- Melt a little wagyu fat in a small pan, then toss with the hot chips. Season with Tajín and serve with the tartare
