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Beef Tartare With Celery-Root Chips
Nury serves this classic steak tartare on celery-root chips.
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This bite includes one of my favorite preparations — steak tartare. In this case, we’re going to use wagyu tenderloin. We’ll use some pepper, salt, chive, raw egg yolks, mustard, some pickles. As a base, celery root chips. So we’re going to prepare a very simple tartare sauce. Take egg, remove all the white. Equal part of your egg yolk of mustard. Here we use five different peppers, all cracked pretty coarse. Some very good sea salt. The best olive oil you can find. I’m going to make this sauce very thick. To finish, we’re going to season with very small pickles and some chopped chive. One last time. Take our tenderloin, always cut with a knife. Never ground beef because you want that texture inside. Bring your tartare sauce into your beef. And I like a little heat. We’re going to use Espelette pepper. Just going to gently mix. And now we’ll assemble our little tartare.
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