Beef tartare with crispy potatoes and tabasco-bonito dressing recipe

Ingredients

• 1 large organic egg yolk
• 2 tablespoons capers, drained
• 1 tablespoon red Tabasco sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon bonito flakes
• ¼ cup canola oil, plus more for frying the potatoes
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 fingerling potatoes
• 12 ounces beef tenderloin, trimmed of all fat and very finely diced
• 2 tablespoons finely minced shallots
• 1 finely grated lemon zest
• 2 tablespoons chopped fresh chives

1. In a blender or mini food processor, combine the egg yolk, capers, Tabasco, vinegar, mustard, and bonito flakes. Blend to combine. With the machine running, add ¼ cup of the canola oil and the olive oil in a slow, steady stream to make a thick dressing. Season with salt and pepper and chill until thick, about 1 hour.
2. Meanwhile, heat 2 inches of canola oil to 350°F. in a medium saucepan. Very thinly slice the potatoes lengthwise on a mandoline (if you have one) or by hand. Fry the potato slices in 2 batches until golden brown and crisp, 1 to 2 minutes per batch. Drain on paper towels and season with salt while still hot.
3. When ready to serve, toss the beef with the shallots and lemon zest. Toss with enough dressing to coat well. Divide the beef onto serving plates with the potatoes and sprinkle with chives.