Beef Tartare with EVOO Frites

serves 4

Ingredients:

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

Instructions:

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.