16oz (half a bag) frozen french fries
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.