top of page
  • Writer's pictureGil's Gourmet

Beef Tartare with EVOO Frites

serves 4


8oz Gil’s California Extra Virgin Olive Oil

16oz (half a bag) frozen french fries

San Fran Sea Salt

1 tablespoon capers, minced

2 tablespoons shallot, peeled and minced

2 tablespoons fresh parsley, chopped

1 tablespoon Gil’s Grapeseed Oil

1 tablespoon Gil’s Roasted Garlic Champagne Mustard

1/2 teaspoon Pepper Plant Original California Pepper Sauce

2 teaspoons Worcestershire sauce

1/2 teaspoon San Fran Sea Salt

8oz raw high-quality beef tenderloin fillet, small dice

1 egg yolk

fresh parsley for garnish

cornichons additional Roasted Garlic Champagne mustard for serving on the side


Heat olive oil in a large dutch oven or deep fryer over medium-high heat. Add frozen fries, working in batches if necessary, and cook according to the instructions on the package. Remove from the oil and set aside to drain on a wire rack, season with salt.

Place capers, shallots, parsley, oil, mustard, pepper sauce, Worcestershire sauce, and salt in a medium bowl, whisk to combine. Add diced beef and stir to coat. Spoon and press tartare into a mold and top with an egg yolk. Serve with fries on the side and garnish with parsley. Have cornichons and additional mustard available for dipping.

10 views0 comments
bottom of page