Steak Tartare with Rainbow Fries, Grilled Veggie Salad and Madras Mayonnaise

A new take on the classic Belgian tricolore that’s a great match for an evening of UEFA Euro football.

Ingredients (serves 4)

500 g pure fillet of beef

50 g chopped pickles

100 g chopped shallots (Ardo) 25 g chopped capers 25 g parsley or chives

2-3 tbsp mayonnaise with mustard

1 tbsp Worcestershire sauce 600 g Tricolore veggie fries (Ardo)

150 g S'n'S marinated tomatoes 150 g S'n'S grilled aubergine slices

150 g S'n'S grilled courgette slices 150 g Curly endive (only the yellow inner part)

Madras Mayonnaise:

100 ml mayonnaise, freshly made

25 g yellow madras curry paste (Cube)

Sage Tempura:

Fresh sage 60 g tempura flour

100 ml water Finishing & seasoning:

Chioggia beets

Cherry tomatoes

Sage Leaf Tempura

Salt

Olive oil

Caper berries

Preparation:

1. Finely chop the beef into tartare and season with mayonnaise, Worcestershire sauce, pickle, shallot, capers and herbs. Season with salt & pepper. Arrange on a plate in the shape of a circle.

2. Mix the mayonnaise with the madras curry paste and transfer to a piping bag.

3. Mix the tempura flour with the cold water. Immerse the sage leaves in the batter and fry in oil until crispy.

4. Slice the chioggia beets with a mandolin. Cut into small rounds and marinate in olive oil with a little salt.

5. Finish the salad with the S'n'S grilled aubergines and courgettes, marinated tomatoes and caper berries.

6. Garnish with little dots of madras curry mayonnaise.

7. Deep fry the tricolore veggie fries at 180°C for 3-4 and serve on the side.