- 70 g steak, very finely diced
- 1 large potato (for the potato crisps)
- 3 tbsp mayonnaise
- a handful of rocket, tough stems removed
- sushi vinegar
- salt and pepper
- olive oil
- finely chopped shallot and chives
For the potato crisps
Thinly slice the potato and cut into equal shapes.
Deep-fry at 180°C until crisp.
For the rocket mayonnaise
Using a hand blender, blend the rocket and mayonnaise to a creamy consistency.
Add a drizzle of sushi vinegar to taste.
For the beef tartare
Season the meat with sushi vinegar, salt, pepper, ketchup, the rocket mayonnaise, a drizzle of tabasco, parmesan and olive oil.
Finish with chopped shallot and chives.