Pan-fried Tartare and fries


 


Pan-fried Tartare and fries


1 KG OF ROUGHLY CHOPPED STEAK

 2 WHITE ONIONS

 1 BUNCH OF FLAT PERSIL

 3 Tbsp capers

 50 G BUTTER

 ½ Tsp TABASCO

 SALT

 PEPPER FROM THE MILL

FOR FRENCH FRIES :

 1 KG OF POTATOES

 FRYING OIL

 SALT



1. Wash, dry and strip the persil. Peel the onions and cut into small pieces.


2. Separately chop persil, capers and onions with a knife. Put the meat in a salad bowl. Add onions, capers, persil and Tabasco. With salt. Form 6 servings and set aside cool.


3. Peel the potatoes and cut into large fries. Heat a large pan of oil and dip the fries into it in small quantities. Cook them until golden brown. Take them out using a slotted spoon and place in a dish covered with paper towels.


4. Salt and keep warm. Repeat until all the fries are cooked.


5. Melt the butter in a large non-stick pan. Put the Tartars in the pan and grab them for a minute on each side. Serve immediately.

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