A specialty dish from Sammy Sweetheart at Frank's Oyster Bar and Eatery in Blenheim, New Zealand.
Category
Snack
Servings
4
Prep time
30 minutes
Cook time
15 minutes
A specialty dish from Sammy Sweetheart at Frank's Oyster Bar and Eatery in Blenheim, New Zealand.
Ingredients
- 400g hanger steak - best quality you can afford
- 50g capers, roughly chopped
- 50g cornichons, roughly chopped
- 1 shallot, finely diced
- Olive oil
- Lemon juice
- 100g smoked mussels - you can buy pre-smoked or cold smoke steamed mussels yourself
- 1 tbsp Dijon mustard
- 3 egg yolks
- 3 tbsp lemon juice
- 300ml vegetable oil
- Salt and lemon juice to taste
- 2-3 Agria potatoes, or similar
- Vegetable oil for frying
Beef tartare
Aioli
Potato crisps
Directions
For the tartare, dice the hanger steak into 5mm dice and put aside. This can be done ahead of time.
- Combine the capers, cornichons and shallots and leave aside until ready to serve.
- For the aioli, place the mussels in a food processor and blend to a smooth consistency.
- Add the egg yolks, Dijon mustard and lemon juice and blend again until smooth.
- Slowly drizzle in the vegetable oil to emulsify, adding a small amount of ice-cold water if the mix becomes too thick.
- Taste the aioli and season with salt and lemon juice to your preference, the mussels can be salty so taste before seasoning.
- Store in a squeezy bottle or piping bag until ready to serve.
- For the crisps, slice as thinly as you can on a mandolin (one of Andy’s 5 kitchen essentials) then fry in oil at 180C until GBD (golden brown and delicious).
- Remove from the oil and place on paper towels and season generously with flaky salt.
- To serve, combine the beef and cornichon mix in a bowl, season with olive oil, lemon juice and salt to taste and mix well. Spread on a plate and garnish with the smoked mussel aioli and place the crisps on the side.
