Steak Tartar with Black Truffles and Potato Rosti
For the Tartare:
- 8 oz fresh beef top round or tenderloin
- 1/2 shallot, finely minced
- 2 Tbsp chopped parsley
- 3-4 Tbsp parmesan cheese
- 2 tsp fresh or jarred black truffle shavings
- A drizzle of white truffle oil
- Kosher salt and fresh cracked black pepper
For the Rosti:
- 4 russet potatoes
- 1 bunch chives; thinly sliced
- Salt and pepper to taste
- Oil for frying
Cut the beef into very small dice. On a large cutting board combine the beef, shallots, parsley, truffles, parmesan, truffle oil and a sprinkle of salt and pepper. Using a very sharp knife chop all the ingredients together until evenly distributed. Taste and adjust the seasoning. Serve tartare on top of fresh hot potato Rosti.
Preheat the oven to 375 degrees and puncture the skins of the potatoes all over with a fork. Preheat fry oil to 350 degrees. Roast potatoes for 15 minutes or until the potato starts to cook, but the majority remains solid and raw. Peel off the skin and discard any fluffy cooked outer layer. Using a cheese grater, shred the solid mass of potato. This product will be sticky with starch and white opaque in color. Toss grated potatoes with chopped chives and pack tightly into small patties or into ring molds. Set aside until ready to serve. To finish, heat a deep fryer or pan with oil to 350 degrees. Gently float rosti into oil with a slotted metal spoon until it bubbles rapidly. Allow it to brown generously on one side before flipping. Remove from oil when both sides are golden brown and crispy. Drain on a cooling rack set over paper towels. Generously sprinkle with salt and pepper. These can be reheated in the oven after frying if needed.