Robin Filteau-Boucher’s Beef Tartare

Preparation

• • Rinse the marrow bones under cold running water. Place the bones in a large bowl and cover with cold water. Refrigerate for 12 hours or overnight.
  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • Drain the bones and pat very dry. Place on a baking sheet, cut-side up. Bake for 20 minutes.
  • Using a spoon, scoop the marrow from the bones and keep warm in a small bowl.
  • Meanwhile, fill a bowl two-thirds of the way up with ice. Place a second bowl over the ice. This will keep the steak very cold while you prepare the tartare.
  • On a work surface, using a knife, cut the steak into small dice and place in the chilled bowl as you go. Refrigerate.
  • Preheat vegetable oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
  • Using a mandoline, slice the potatoes into a very fine julienne. In a large bowl, rinse the potatoes with cold water until the water runs clear. Let soak in cold water for 10 minutes. Drain and pat very dry on a clean dishcloth.
  • Fry the potatoes in the hot oil for 3 to 4 minutes or until nicely browned and crispy, stirring a few times. Watch out for splattering. Drain on the baking sheet. Season with salt.
  • Add the mayonnaise and chives to the bowl of steak. Add olive oil, to taste. Season with salt and pepper. Mix well.
  • Using a round cookie cutter as a mould, divide the tartare between four plates. Garnish with the warm beef marrow and fries. Sprinkle with the cheese. Serve immediately.