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Steak Tartare with Shoestring Frites & Toasted Brioche inspired by Locke-Ober
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Inspired by Locke-Ober

Steak Tartare with Shoestring Frites & Toasted Brioche

Appetizer
This elegant appetizer features hand-chopped raw beef seasoned with traditional accompaniments like capers, shallots, and Dijon mustard. The tartare is served with crispy shoestring potatoes and toasted brioche for textural contrast. This dish showcases the careful preparation and classic French techniques that were hallmarks of Locke-Ober's menu.
Prep Time 40 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 85 mins
Servings 4

Ingredients

  • 12 oz Beef tenderloin (Center-cut, highest quality)
  • 2 tbsp Shallots (Finely minced)
  • 1 tbsp Capers (Drained and chopped)
  • 1 tbsp Cornichons (Finely chopped)
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp Hot sauce (Tabasco or similar)
  • 1 large Egg yolk (Highest quality, very fresh)
  • 1 tbsp Extra virgin olive oil (Plus extra for drizzling)
  • 1 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Fresh chives (Finely chopped)
  • 2 large Russet potatoes (For shoestring frites)
  • 4 cups Vegetable oil (For frying)
  • 6 slices Brioche (Cut 1/2 inch thick)
  • 2 tbsp Unsalted butter (Softened, for brioche)
  • 1 to taste Kosher salt and freshly ground black pepper

Tools You'll Need

  • Very sharp chef's knife
  • Mandoline with julienne attachment
  • Deep fryer or heavy saucepan
  • Kitchen thermometer
  • Ring molds
  • Slotted spoon
  • Paper towels

Chef's Tip

Freeze the beef tenderloin for 20-30 minutes before chopping to firm it up, making it easier to achieve a clean, precise dice. Always use the highest quality, freshest beef from a trusted source for this raw preparation.

Instructions

  1. Prepare beef: Trim all sinew and fat from beef tenderloin. Place in freezer for 20-30 minutes to firm up.
  2. Remove from freezer and hand-chop into 1/8-inch dice using a very sharp knife. Keep chilled while preparing other ingredients.
  3. Make shoestring frites: Peel potatoes and cut into very thin matchsticks using a mandoline with julienne attachment.
  4. Rinse cut potatoes in cold water, then dry thoroughly on paper towels.
  5. Heat vegetable oil to 325°F in a heavy saucepan or deep fryer.
  6. Fry potatoes in small batches until golden and crisp, about 2-3 minutes per batch.
  7. Remove with a slotted spoon to paper towels, season immediately with salt.
  8. Toast brioche: Butter brioche slices on both sides and toast in a skillet over medium heat until golden brown, about 2 minutes per side. Cut into triangles or small squares.
  9. Finish tartare: In a chilled bowl, combine diced beef with shallots, capers, cornichons, mustard, Worcestershire sauce, hot sauce, egg yolk, olive oil, parsley, and chives.
  10. Season with salt and pepper to taste, mixing gently but thoroughly.
  11. Taste and adjust seasoning if needed.

Plating

Using a ring mold, form the tartare into a neat circle on each plate. Carefully remove the mold. Top each portion with a small additional egg yolk if desired. Arrange shoestring frites in a small stack beside the tartare and place toasted brioche triangles alongside. Garnish with a few extra capers, chopped chives, and a light drizzle of high-quality olive oil.

Storage & Reheating

Steak tartare should be prepared and consumed immediately. Due to food safety concerns with raw meat, leftovers should be discarded. The shoestring frites can be prepared a few hours ahead and reheated in a 350°F oven for 2-3 minutes. Brioche can be toasted up to an hour ahead and kept at room temperature.

About This Recipe

Steak Tartare was a signature dish at Boston's historic Locke-Ober restaurant, where it was prepared tableside with theatrical flair. This version maintains the classic French preparation while adding the restaurant's signature accompaniments of crispy shoestring potatoes and buttery brioche. The dish exemplifies the restaurant's commitment to traditional European cuisine with carefully balanced flavors and textures.

How did it turn out?

We'd love to hear about your experience making this recipe!