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Beef Tartare Potato Chip with Bacon Aioli

Chef Joseph Bott

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

  1. 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

  1. Slice potato thinly on mandolin. Submerge slices in equal parts vinegar and water and hold in liquid until ready to fry.
  2. 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

  1. 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

  1. 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.

Center Stage Final LA