Beef Tartare, Black Pepper Aioli & Fiery Habanero & Roasted Garlic Chips | Club House for Chefs

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

Ingredients

Servings

Beef Tartare | Serves 4
1 pound (450 grams) Beef bavette (filet or inside round), small diced
3 tbsps (45 milliliters) Black Pepper Aioli
1 tbsp (15 milliliters) Capers, chopped
1 tbsp (15 milliliters) Shallot, minced and rinsed in cold water
1 tbsp (15 milliliters) Gherkin, chopped
1 tbsp (15 milliliters) Chives, chopped
1/2 tbsp (8 milliliters) Club House ® Sea Salt, French Mediterranean
Black Pepper Aioli | Serves 4
11 Lemons, juiced
2 Whole eggs
2 cups (500 milliliters) Vegetable oil
5 oz (150 milliliters) Buttermilk
3 tbsps (45 milliliters) Club House ® Pepper, Black Ground
2 1/2 tsps (12 milliliters) Frenchs ® Worcestershire Sauce
2 tbsps (30 milliliters) White vinegar
1 1/2 tbsps (7 milliliters) Franks ® Original Cayenne Pepper Sauce
1 1/2 tbsps (7 milliliters) Club House ® Sea Salt, French Mediterranean
1 Garlic clove, medium-sized
1 tsp (5 milliliters) Whole Grain Dijon Mustard
1/2 tbsp (8 milliliters) Sugar
Fiery Habanero and Roasted Garlic Potato Chips | Serves 4
3 Yukon gold potatoes, medium-sized and washed
1 tbsp (15 milliliters) Vegetable oil
1 tsp (5 milliliters) Club House ® Sea Salt, French Mediterranean

Procedure

Black Pepper Aioli

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

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

Fill a pot halfway with vegetable oil. Heat oil to 365°F.
Slice potatoes thinly on a mandolin. Rinse under cold water until the water runs clear and all starch is gone then dry the potatoes.
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

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

CHEF’s TIP!

The aioli yields much more than needed but the recipe can be halved. Any extra keeps for a week and can be enjoyed on sandwiches or as a dip.

Recipe type: Beef

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