Veal Tartare

SAVORY

Oct 24

European Veal, Black Truffle Gribiche, and Potato Chips

Chef Heather Pelletier of Chumley's | New York

Yield: 1 serving

INGREDIENTS:

Tartare:
2½ ounces small diced European veal top round
2 grams Dijon mustard
4 grams colatura di alici
5 grams finely chopped shallots
Lemon juice
Olive oil
Salt

Gribiche:
3 hard-boiled eggs
2 raw yolks
35 grams black truffle paste
5 grams Dijon mustard
250 grams canola oil
50 grams extra virgin olive oil
3 grams salt

Chips:
Oil for frying
Idaho potatoes, peeled, sliced thin on mandolin
Salt

METHOD:

For the Tartare:
In a bowl, combine veal, mustard, colatura, and shallots. Season with lemon, oil, and salt.

For the Gribiche:
In a Vitamix blender, combine yolks, truffle paste, mustard, and 40 grams water. Blend until just combined. With blender running, add oils in a slow, steady stream. When emulsified, season with salt.

For the Chips:
In a deep fryer, heat oil to 300ºF. With the smallest circle cutter, punch chips from potato slices. Fry chips until crisp; drain. Season with salt.

To Assemble and Serve:
Onto the center of a serving plate, spoon a generous amount of Gribiche. Place a mound of Tartare on top. Finish with a layer of Chips studding the Tartare.

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