serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Traditionally the beef is left in lime juice overnight. ’s version is dressed with lime just before serving to maintain a vibrant flavour and appearance. We also serve this with a 65C sous vide egg, for it’s just-set texture, but it’s just as good with a fresh raw egg yolk.
Ingredients
- 200 g beef striploin, fat and sinew trimmed
- 2 tbsp tomato, seeds removed, finely diced
- 2 tbsp white onion, finely diced
- 2 tbsp jalapeño, seeds removed, finely diced
- vegetable oil, for deep-frying
- 400 g royal blue potato, thinly sliced on mandolin
- 1 lime, zest finely grated
- 80 ml (⅓ cup) chipotle chillies in adobe(see Note)
- 2 tbsp Dijon mustard
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 1 tbsp baby capers, dried well
- 2 egg yolks(see Note)
- 1 radish, thinly sliced on mandolin
- 1 tbsp chopped coriander
Freezing time: 10 minutes
Instructions
Place the beef in the freezer for 10 minutes or until firm. Finely dice the beef and place in a large bowl.
Add the tomato, onion and jalapeño.
Heat the oil in a large deep-sided saucepan until 160ºC. Deep-fry the potato, in batches, until golden brown and bubbles stop forming around the chips. Remove with a slotted spoon, drain on paper towel, season with sea salt. Grate the lime zest over the chips and season with freshly ground black pepper.
Deep-fry the capers at 160ºC until crispy. Remove with a slotted spoon and drain on paper towel.
Place the chipotle, mustard, lime juice and oil in a blender and blend until smooth. Adjust with more salt and lime juice, if necessary.
To plate, dress the beef tartare with just-enough of the chipotle dressing. Spoon the tartare onto plates, assemble the potato chips alongside, garnish with the egg yolk, fried capers, radish and coriander.
Chef’s notes
• At , we make our own chillies in adobe from a range of dried Mexican chillies, but you can buy canned chipotle chillies in adobe from Latin grocers and select delicatessens.
Tommy Payne is the head chef of . This recipe is from - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes .
This recipe has been edited by SBS Food and may differ slightly from the series.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Traditionally the beef is left in lime juice overnight. ’s version is dressed with lime just before serving to maintain a vibrant flavour and appearance. We also serve this with a 65C sous vide egg, for it’s just-set texture, but it’s just as good with a fresh raw egg yolk.
