Name: Beef Tartare, Oyster Aioli, Pickled Baby Onions, and Potato Chips
Yield: Serves 4
Cuisine: French
Ingredients: 3 dashes hot sauce; 2 tablespoons minced shallot (about 1 medium shallot); 1 tablespoon minced capers, preferably salt-packed, rinsed and soaked 10 minutes, drained; 2 teaspoons lemon juice; Pickled Onions, to serve; Potato chips (to make your own, or pick a favorite brand), to serve; 1 tablespoon chives, cut into ½-inch (12-mm) matchsticks, to serve (optional); ¼ cup (60 ml) really good olive oil, plus more to finish; Salt and freshly ground black pepper; 8 ounces (225 g) top sirloin, minced; Oyster Aioli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

You know you’re living the life when you’re eating beef tartare and frites at Brasserie Lipp (a 140-year-old restaurant in the 6th arrondissement) and you spy Mick Jagger at the table next to you, like I did several years ago. Decadence in every direction! I love tartare so much, and it’s a lot easier to make than you might think. Just conspire with a good butcher for meat you trust. And before you cut it up, let it sit in the freezer for an hour, to make it easy to cut into tiny bits.