William & Zoe's “Steak & Chips”


  • Serves: 10


Beef Tartare

600g Quality Mark beef eye fillet

5 tbsp. gherkins finely chopped

5 tbsp. capers, finely chopped

4 tbsp. parsley finely chopped

6 tbsp. red onion diced

2 tbsp. brandy

3 tbsp. worcestershire sauce

1 tsp. tobasco

1 tbsp. tomato paste

1 tbsp. tomato ketchup

1 tbsp. dijon mustard

8 hen egg yolks

1 tsp. lemon juice

1 tsp. salt

½ tsp. ground black pepper


Truffle Matchsticks

2 large agria potatoes

100g parmesan finely grated

Dash truffle Oil

1 tbsp. sea salt

Oil (for frying)


Bloody Marry Gel

1 Cup tomato juice

1 tbsp. worcestershire sauce

1 tsp. tobasco

5g ggar

10 quail egg yolks


1. Finely dice the beef and transfer to a bowl set over ice to keep cold. Mix into the steak the gherkins, capers, parsley and onion. In a jug combine the brandy, Worcestershire sauce, Tabasco, tomato paste, tomato ketchup and Dijon mustard and mix. Mix this mixture into the meat carefully. Add the egg yolks, lemon juice, slat and pepper just before serving.

2. Peel the potatoes and cut into match sticks using a mandolin. Wash in cold water and then dry thoroughly. Heat oil in a pan to 180 degrees and fry the matchsticks until golden. Drain and toss in Parmesan, salt and truffle oil. Leave to cool.

3. To make the gel combine all ingredients and bring to the heat, once simmering add the agar. Leave to cool completely and set in the fridge. Blend with a stick blender once set.

4. To plate place a portion of the meat mix in a ring mould. Make an indent and carefully place the quail yolk. On the side place a pile of the matchsticks and a few dots of the bloody marry gel.

This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.