Duo Tartare Potato Masterpiece: Dry-Aged Beef & Heirloom Tomato!

Welcome back to 🌟”Culinary Museum by Chef Mohamed Abdell”! In this episode, we’re taking a classic French dish to the next level with our “Duo Tartare Potato Masterpiece: Dry-Aged Beef & Heirloom Tomato”🍽️. This recipe is all about achieving the perfect balance of buttery richness, crispy edges, and melt-in-your-mouth layers. Whether you’re hosting a dinner party or simply craving something indulgent, this dish is sure to impress!

We’ll guide you step-by-step through the process of slicing, layering, and baking the potatoes to perfection. Plus, we’ll share our secret technique for pressing and portioning the dish overnight to create those clean, professional cuts that will make your presentation shine.

But that’s not all! We’re also pairing this luxurious Potato Dauphinoise with two stunning tartare dishes: “Dry-Aged Beef Tartare” with truffle oil and “Heirloom Tomato Tartare with Burrata Cheese”. These vibrant, flavorful accompaniments will elevate your meal to a gourmet experience.

Don’t forget to “like, comment, and subscribe” for more delicious recipes and culinary tips from “Culinary Musume by Chef Mohamed Abdell”!

🔪 Recipe 📝 Ingredients👨‍🍳 Step-by-Step Instructions:
1) “Potato Dauphinoise”
Ingredients:
• 1 kg (2.2 lbs) potatoes (Yukon Gold or Russet)
• 2 cloves garlic, minced
• 100 g (7 tbsp) unsalted butter, melted
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)
Instructions:
1. Preheat the oven to 180°C (350°F). Lightly grease a baking dish with butter.
2. Prepare the potatoes:
• Peel the potatoes.
• Using a mandoline slicer or a slicing machine, cut the potatoes into even 2 mm slices for uniform cooking and layering.
3. Layer the potatoes:
• Arrange a thin layer of potato slices in the baking dish.
• Brush with melted butter, sprinkle with salt, pepper, and minced garlic.
• Repeat the process, ensuring each layer is well-coated with butter for a rich texture.
4. Bake:
• Place the baking dish in the oven and bake for 45 minutes.
• Increase the temperature to 200°C (400°F) and bake for another 20–30 minutes until the top is golden and crispy.
5. Pressing the Potatoes:
• Once baked, remove from the oven and let it cool for 10 minutes.
• Place a sheet of parchment paper over the top, then put a flat tray or baking dish on top.
• Add a heavy weight (such as a cast iron pan or cans) and press overnight in the fridge to compact the layers.
6. Portioning for Perfection:
• The next day, carefully remove the weighted tray and parchment paper.
• Use a ruler to measure and mark the portions evenly.
• With a sharp knife, cut the dauphinoise into clean, precise squares or rectangles for a professional presentation.
7. Golden Finish:
• Brush each portion with melted butter on all sides.
• Bake at 180°C (350°F) for 12–15 minutes until beautifully golden and crispy.
8. Serve:
• Once crisp and golden, serve immediately.

2) Dry-Aged Beef Tartare
Ingredients:
• 200 g (7 oz) dry-aged beef (sirloin or tenderloin), finely diced
• 1 tbsp whole mustard seeds (pickled or soaked in vinegar)
• 1 tsp truffle oil
• 1 tbsp extra virgin olive oil
• 1 tsp finely chopped chives
• ½ tsp sea salt (adjust to taste)
• ¼ tsp black pepper, freshly ground
• Shaved fresh truffle (for garnish, optional)
Instructions:
1. Prepare the beef:
• Trim any excess fat or sinew from the dry-aged beef.
• Use a sharp knife to finely dice the beef into small, uniform pieces for a smooth texture.
2. Mix the tartare:
• In a bowl, combine the diced beef, mustard seeds, truffle oil, olive oil, chives, salt, and black pepper.
• Gently mix to coat the beef evenly without mashing it.
3. Adjust seasoning:
• Taste and add more salt or pepper if needed.

3) Heirloom Tomato Tartare with Burrata Cheese
Ingredients:
• 300 g heirloom tomatoes (mixed colors for vibrancy)
• 1 tbsp extra virgin olive oil
• ½ tsp high-quality sea salt (such as fleur de sel or Maldon)
• ¼ tsp black pepper, freshly ground
• 1 tsp finely chopped chives
• 1 tsp finely chopped shallots
• 1 tsp whole grain mustard (optional, for depth)
• 1 ball (125 g) burrata cheese
• Fresh basil leaves, for garnish
• Fresh black truffle

📌
#PotatoDauphinoise #GourmetCooking #FrenchCuisine #ChefMohamedAbdell #CulinaryMuseum #Foodie #ComfortFood #ElegantDishes #TartareRecipe #BurrataLove #HeirloomTomatoes #DryAgedBeef #FoodPresentation #CookingTutorial #FoodLovers #Culinary Museum #Dry-Aged Beef Tartare#truffle oil#black truffle#presentation tips #appetizer #elegant dinner ideas

📸 Instagram: https://www.instagram.com/mohamedeldardeir/
📘 Facebook: https://www.facebook.com/CulinaryMuseum
Shop: https://houserevivehub.com/collections/kitchen

Books: