Summertime calls for lighter, fresher dishes. Satisfying, but not heavy. This twist on the classic French tartare works as a light entrée or as a main dish all on its own. Thought up by the esteemed chef Stéphane Ouvrard, owner of the restaurant Le Père Ouvrard in Cap Ferret, this primabelle tartare features fresh produce with a light touch of savory beef.
Primabelle Potato Tartare with Bell Pepper Vinaigrette & Marinated Beef
Recipe courtesy of:
Chef Stéphane Ouvrard, Le Père Ouvrard Resaturant, Cap Ferret
Yields: 4 servings
- 600g beef tenderloin
- 1kg potatoes (Primabelle)
- 1 zucchini
- 3 tomatoes
- 2 onions
- 3 red bell peppers
- 1 tsp mustard
- 1 tsp balsamic vinegar
- A drizzle of olive oil
Step 1: Peel and cube one bell pepper
Peel and cube one bell pepper. In a blender, mix the bell pepper cubes, mustard, balsamic vinegar, and olive oil. Flavor with salt and pepper to taste, then place the vinaigrette in a salad bowl.
Step 2: Cut beef into thin slices
Cut beef into thin slices and add to the salad bowl.
Step 3: Cube the potatoes, tomatoes, zucchini, and remaining bell peppers
Cube the potatoes, tomatoes, zucchini, and remaining bell peppers. Cook them over medium heat in an oiled pan. After 20 minutes, add them to the salad bowl.
Sprinkle with choppes chives and serve.