Steak Tar-Tar & Potato Pavè

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Ingredients

For The Steak Tar-Tar

6oz Filet Minion

one Shallot

Chives

2 Thai Chili’s 

2 Anchovy‘s

2 Cornichon’s

1bs Dijon Mustard

2 Tbs Worcestershire 

1 Egg Yolk

1 tbs Extra Virgin Olive Oil

Salt & Pepper to taste 

For The Potato Pave

6 Large Russet Potatoes

1 cup heavy cream

3 cloves smashed Garlic Cloves

Bundle of Thyme

Bundle of Rosemary

Salt & Pepper to taste

Butter

For The Garnish

Caviar

Micro Greens

INSTRUCTIONS

For the Potato Pave

* Thinly slice Potatoes with a mandolin ( they should almost be translucent when held up to light)

* keep in ice water while we steep are infused cream

* Take 1 cup of heavy cream into a small sauce pan. Add Garlic, Rosemary, Thyme, Salt & Pepper. Reduced on medium heat until the cream thickens And is aromatic to the taste. 

* Line a loaf pan with Parchment paper and take butter( room temp) coat the bottom and all sides. Start by applying your potatoes in layers making sure you have an even surface. Season every few layers with salt and pepper. Add cream in between layers until potatoes are coated but not drenched. 

* Take another loaf plan place it on top with water or an oven friendly item that will help weight down the potatoes. Bake in the oven at 400 degrees for about 45 mins. Or until tender. Remove from oven and fill the top loaf pan with more water to ensure a tight cooling process. 

* Once Cool Trim and Slice your potatoes into the size and shape you want and fry at 350 degrees on all sides until crispy. 

For the Steak Tar-Tar

* Start by dicing your Filet, you want a really fine dice for this. Set into a mixing bowl.

* Now Dice your anchovy, Shallot, Thai Chili‘s, Chives, and Cornichon’s. Add them into the same bowl with your Diced Filet.

* Add your Egg Yolk, Dijon Mustard, Worcestershire, Salt & Pepper and give it a good mix while slowly adding your Extra Virgin Olive oil. 

* We can start the plating process now, take your Tar-Tar and and a beautiful amount on each of your potatoes. Make an indent in the middle and add the yolk of a Quail Egg. 

* Garnishing is importance because we eat with our eyes, Add some extra Thai Chili’s, Chives, Micro Greens, and Caviar. Finish with some black Pepper and Enjoy!