Steak tartare with shoestring fries, kidney and cavolo nero

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the steak tartare

  • 200g/7oz beef rump, sirloin or fillet
  • 20g/¾oz tomato ketchup
  • 1 tbsp snipped fresh chives
  • good splash Worcestershire sauce
  • 1 tsp Dijon mustard
  • good few drops Tabasco
  • 1 tbsp baby capers
  • 1 tbsp cornichons, finely chopped
  • 1 shallot, diced
  • 1 free-range egg yolk
  • black pepper
  • freshly cooked cavolo nero, chopped, to serve

For the griddled kidney

  • 1 calf kidney, cut into small chunks
  • 2 large rosemary sticks
  • 1 tbsp olive oil
  • 100g/3½oz butter, softened
  • 1 lemon, zest only
  • 6 anchovy fillets, chopped and mashed
  • 1 bunch fresh flatleaf parsley, chopped
  • salt and freshly ground black pepper

For the shoestring fries

  • vegetable oil, for frying
  • 2 large Maris Piper potatoes, peeled, very finely sliced, washed and dried
  • salt and malt vinegar