Ingredients:
- 5 medium yellow potatoes, peeled and cut into thin matchsticks
- 300g of tartare quality beef (tenderloin of top sirloin), cut into small cubes
- 1 shallot, finely chopped
- 3 small pickes, finely chopped
- 15 ml (1 tbsp) of capers, chopped
- A few chives, chopped
- A small bunch of parsley, chopped
- 1 egg yolk
- Grated Parmesan
- Salt & Pepper
Directions:
- Place the potato sticks in a bowl of ice-cold water and let them soak for a few minutes. Rinse thoroughly, then dry well with a clean kitchen towel.
- In a pan or pot over medium-high heat, heat a generous amount of oil. Once the oil is hot, fry the potato sticks in small batches to avoid overcrowding the pan. Cook for 4–5 minutes, or until golden brown and crispy. Drain on paper towels and season immediately with salt.
- Cut your beef into very small cubes to make your tartare mix.
- In a bowl, combine the chopped beef, shallot, pickles, capers, chives, and parsley. Add the egg yolk and a drizzle of white truffle oil. Season with salt and pepper, then gently mix everything together.
- Spread the truffle mayonnaise on a plate. Add the tartare on top. Garnish with grated parmesan and fresh chives. Drizzle with a little more truffle oil and serve with the shoestring fries.
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