Beef Tartare, Black Pepper Aioli & Fiery Habanero & Roasted Garlic Chips


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Beef Tartare
Beef bavette (filet or inside round), small diced 400 g
Capers, chopped 1 tbsp
Shallot, minced and rinsed in cold water 1 tbsp
Gherkin, chopped 1 tbsp
Chives, chopped 1 tbsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Black Pepper Aioli 3 tbsp
Black Pepper Aioli
Whole eggs 2
Garlic clove, medium-sized 1
Whole Grain Dijon Mustard 1 tsp
Frank's© Redhot© Original Cayenne Pepper Sauce 1.5 tsp
French's® Worcestershire Sauce 2.5 tsp
Lemons, juiced 11
Sugar 1/2 tbsp
Club House Sea Salt, French Mediterranean 1 1/2 tsp
White vinegar 2 tbsp
Vegetable oil 500 mL
Buttermilk 150 mL
Fiery Habanero and Roasted Garlic Potato Chips
Yukon gold potatoes, medium-sized and washed 3
Vegetable oil 1 tbsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House La Grille Fiery Habanero & Roasted Garlic 1/2 tsp

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.

Instructions

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

For the 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.

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

For the 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.

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