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Recipe details
Beef tartare with cucumber-herb relish and potato rösti
Cold hand-cut beef tartare with a lemony cucumber, red onion, and parsley relish, pasteurized raw egg yolk, and a crisp hot potato rösti served alongside.
≈ 179 kcal/100 g · ≈ 565 kcal/serving
35 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw beef tenderloin, trimmed140 g
small cucumber, finely diced20 g
finely minced red onion10 g
chopped flat-leaf parsley10 g
lemon juice10 ml
extra-virgin olive oil5 ml
fine salt1.2 g
pasteurized raw egg yolk1 pcs
peeled raw potato, grated110 g
neutral oil for potato rösti10 ml
Cookware and utensils
Chef’s knife
Cutting board
Mixing bowl
Nonstick skillet
Fine grater
Directions
01
Squeeze excess moisture from the grated potato with your hands.
Products
peeled raw potato, grated — 110 g
Action
Squeeze
Time
3 min
Temperature
Room temperature.
02
Shape the potato into a thin 12 cm / 4.7 in round in the skillet with the oil.
Products
peeled raw potato, grated — 110 g; neutral oil for potato rösti — 10 ml
Action
Shape
Time
2 min
Temperature
Medium heat.
03
Cook the rösti until golden underneath, about 5 minutes.
Products
peeled raw potato, grated — 110 g; neutral oil for potato rösti — 10 ml
Action
Cook
Time
5 min
Temperature
Medium heat; the potato should be fully cooked and steaming hot.
04
Turn the rösti and cook the second side until crisp and the center is hot, about 5 minutes.
Products
peeled raw potato, grated — 110 g
Action
Turn
Time
5 min
Temperature
Medium heat; center at least 74°C/165°F for a hot potato preparation.
05
Combine the cucumber, red onion, parsley, lemon juice, olive oil, and salt in the bowl.
Products
small cucumber, finely diced — 20 g; finely minced red onion — 10 g; chopped flat-leaf parsley — 10 g; lemon juice — 10 ml; extra-virgin olive oil — 5 ml; fine salt — 1.2 g
Action
Mix
Time
3 min
Temperature
Keep chilled.
06
Mix the diced beef with half of the cucumber relish.
Products
raw beef tenderloin, trimmed — 140 g; small cucumber, finely diced — 20 g; finely minced red onion — 10 g; chopped flat-leaf parsley — 10 g; lemon juice — 10 ml; extra-virgin olive oil — 5 ml; fine salt — 1.2 g
Action
Combine
Time
3 min
Temperature
Keep the beef cold; no cooking temperature applies.
07
Plate the tartare with the remaining relish, place the raw egg yolk on top, and serve beside the rösti.
Products
pasteurized raw egg yolk — 1 pcs; peeled raw potato, grated — 110 g
Action
Plate
Time
2 min
Temperature
Serve immediately; the beef remains raw and no heated final step applies.
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available