€10.30
For peeling vegetables and preparing julienne sticks, polymer handle
Ingredients for tartar
- 300g of beef fillet
- 1 shallot
- 15g of fresh ginger
- 3 sprigs of fresh coriander
- 1 clove of garlic
- 5cl of soy sauce
- 5/6 drops of Worcestershire sauce
- 3cl of nut or sesame oil
- Freshly ground black pepper
- 1 pinch of ground chili (Cayenne or Espelette)
- 3 tablespoons of golden sesame seeds
- 1 lemon combawa
Number of persons:2
Préparation : 15 min.
Cuisson : 3 min.
Temps total : 20 min.
Ingredients for potato julienne
- 1 large potato
- 2l of oil for frying (colza, sunflower)
- Flower of salt
Knives used for this recipe
Can be personalised
€11.20
The must-have N°08 stainless steel knife has a beech wood handle.
Can be personalised
A chef's best friend!
Etapes
1The fillet of beef
Cut the beef tenderloin into small cubes and place in a bowl.
2Shallot and ginger
Chop the shallot and ginger and add to the meat.
3The filling
Chop the coriander and garlic, pour into the preparation then add the sauces and spices, zest half of the combawa. Set aside in a cool place and strain.
4The potatoes
Wash, peel and julienne the potato with the Opinel T-duo.
5Julienne of potatoes
Rinse and dry the potato julienne in a clean cloth.
6Baking of potatoes
In an oil bath at 170/180°C, brown the potato strands until they reach the desired color.
Place on absorbent paper to remove excess oil and season immediately with fleur de sel.
7Last step
Immediately arrange the tartar with a dome of apple straws on the side, and enjoy!
