Prime Beef tartare with Crispy Potato Pave, Statesboro Blue Cream, Thyme and Black Truffle

Recipe by Derin Moore, CMC, Executive Chef / Director of Culinary Operations at Reynolds Lake Oconee, Greensboro, Georgia, USA

Yields 4

Ingredients

Prime Beef Tartare

• 12 ounces Prime Beef Tenderloin
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Fresh Thyme
• 1 Tablespoon Capers
• 2 Tablespoons Shallots (minced)
• ¼ teaspoon Garlic
• 2 teaspoons Grain Mustard
• 2 sprigs Fresh Thyme (picked and rough chopped)
• 1 Anchovy Fillet (minced)
• Salt and pepper (to taste)

Potato Pave

• 2 Russet Potatoes (peeled)
• 2 Tablespoons Olive Oil
• ¼ cup Grated Parmesan Cheese
• 1 cup Duck Fat
• Salt and White pepper (to taste)

Statesboro Blue Cheese Cream

• ¼ cup Crème Fraiche
• 2 ounces Statesboro Blue Cheese
• 1 teaspoon Worcestershire Sauce
• Splash Tabasco

Garnish

• 1 ounce Black Truffles
• 3 sprigs Fresh Thyme (picked)
• Maldon Sea Salt
• 1 Tablespoon White Truffle Oil

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Preparation

Prime Beef Tartare

Small dice the tenderloin and reserve over a bowl of ice.
Combine all of the remaining ingredients and gently fold together.
Chef Note: Do not over mix.
 
Potato Pave

Shave the potatoes as fine as possible on a Japanese mandolin.
Toss with the olive oil to evenly coat.
Line a shallow pan with parchment paper.
Layer the potatoes while gently seasoning with salt, pepper, and parmesan cheese on each layer.
Top with parchment paper then cover with foil and bake at 300°F until tender through.
Press with another pan to cool overnight.
Cut into desire portions approximately 3” X 1”.
Pre-heat a Teflon pan and add enough duck fat to cover the bottom. Brown the potato on all sides. Reserve at room temperature.
 
Statesboro Blue Cheese Cream

Gently mix all ingredients, puree in a Robot Coupe, and push through a tamis.
 
Assembly
 
Place the pave on the plate, top with about 3 ounces of the steak Tartare.
Drizzle with the blue cheese cream. 
Shave the truffles over the top and balance on top of the beef.
Finish with the sea salt.
Drizzle with truffle oil.
Garnish with picked thyme.
 
Wine Match

2015 Vietti Barolo Castiglione.
Paired by Steve Pinheiro, Restaurant Manager at The Creek Club.

The National Tavern at Reynolds Lake Oconee, Greensboro, Georgia, USA
Image courtesy Reynolds Lake Oconee