Beef Tartare Potato Chip with Bacon Aioli
by Executive Sous Chef Joseph Bott at the University of North Carolina – Greensboro.
Dijon Vinaigrette
INGREDIENTS
- 1 ea. Shallot, minced
- 2 tbsp. White Wine Vinegar
- 2 tsp. Dijon Mustard
- tt. Salt &Pepper
- 1 cup EVOO
DIRECTIONS
- In Robot Coupe mix vinegar, Dijon, salt and pepper. Emulsify in oil. Remove to mixing bowl. Fold in shallot.
Potato Chip
INGREDIENTS
- 1 ea. Russet Potato, sliced on mandolin
- White Distilled Vinegar
- Water
DIRECTIONS
- Slice potato thinly on mandolin. Submerge slices in equal parts vinegar and water and hold in liquid until ready to fry.
- Deep fry at 350 until done. Season with salt.
Coulotte Steak
INGREDIENTS
- 12 oz. Texas Beef Council Coulotte Steak
- Dijon Vinaigrette
- Fresh Origins Petite Chives
- Sea Salt
DIRECTIONS
- Fine dice sirloin. Mix in vinaigrette and chives to taste. Season with salt.
Bacon Aioli
INGREDIENTS
- 4 ea. Garlic cloves
- 2 ea. Egg yolks
- 1 tbsp. Lemon Juice
- 1 tsp. Dijon Mustard
- 3⁄4 cup EVOO
- 1⁄2 tsp. Minor’s Bacon Base
DIRECTIONS
- Combine all ingredients except EVOO in Robot Coupe. Blend. Emulsify in oil. Careful with seasoning.
TO ASSEMBLE
- Fresh Origins Micro Radish Leaves
Find out more about Joseph Bott at his CHEF’S ROLL PROFILE or check out the full Center Stage recap below.
