Beef Tartare, Black Pepper Aioli & Fiery

This recipe was created for Club House for Chefs by: Hakim Rahal and Pablo Rojas, Chef Owners of Provisions in Montreal.

Ingredients

Procedure

Black Pepper Aioli

1. Combine all the ingredients except the vegetable oil, buttermilk and Club House Black Pepper, Restaurant Grind. Blend at medium speed while slowly drizzling the vegetable oil to form a thick emulsion. Add buttermilk and Club House Black Pepper, Restaurant Grind. Reserve for use.

Beef Tartare

1. In a mixing bowl, combine all the ingredients thoroughly. Add Club House Sea Salt, French Mediterranean and black pepper aioli.

Fiery Habanero and Roasted Garlic Potato Chips

1. Fill a pot halfway with vegetable oil. Heat oil to 365°F.
2. Slice potatoes thinly on a mandolin. Rinse under cold water until the water runs clear and all starch is gone then dry the potatoes.
3. Fry potatoes in small batches until golden. Lay on paper towels to dry and season to taste with Club House Sea Salt, French Mediterranean and La Grille Fiery Habanero & Roasted Garlic Seasoning.

For Serving

1. Arrange beef tartare on plate. Top with fiery habanero and roasted garlic chips.