After visiting Paris last week and having some Tartare frites, a friend of mine kept bugging me to make some at home.
I wasn't the biggest fan of the fries they served there, so I made toast for myself and fries for him.
The Setup:
The Beef: 360g hand-chopped beef fillet mixed with shallots, pickles, parsley, chives, capers, mustard, Worcestershire sauce, salt, pepper, and Tabasco.
The Cream: Reduced a mix of cream, beef broth, White Wine, shallots, garlic, Parmesan, and Pecorino with jarred truffles and some truffle oil my mom gave me. Put it through an espuma siphon, but it was a bit too airy, so I folded it into some Kewpie Mayo for that perfect silky texture.
Toppings: Topped with a fresh egg yolk and a crispy Parmesan crumble.
Fun Fact: I realized that if you deconstruct a Big Mac, it’s basically just a low-budget, cooked version of this. The flavor profile of mayo, mustard, onions, and pickles is almost identical—I just traded the sesame bun for butter toast and the "special sauce" for truffle mayo.
Was the grocery bill too high? Yes.
Was it totally unnecessary for a Wednesday night? Yes.
Would I do it again? Absolutely.
by AvailableCampaign762
1 Comment
What does it taste like? Is the raw beef chewy?