Method:

1. Peel the potatoes and slice them, 12 mm thick. Then cut the slices into 12 mm batons.

2. Pouch the potato batons for 4 minutes at 150°C. Don’t fill up the basket of the deep fryer too much, allow room for the fries to “swim“ in the oil.

3. Aid the French fries in draining excessive oil by tapping the basket above the oil. Then, instantly, remove the fries from above the oil and transfer them into an oven trey with kitchen paper on the bottom.

4. Allow the fries to cool down entirely.

5. For the meat, there are two methods: finely chopping the meat or grind the meat in the meat grinder. Do this as close to serving time as possible. Instantly after chopping or grinding the meat, put it in covered bowl in the refrigerator. 

6. Finely dice the shallots, chop the gherkins and the parsley.

7. Combine mustard, mayonnaise and ketchup and add tabasco and Worcestershire sauce. 

8. Take a separate bowl. Whisk the egg yolks and add the olive oil little by little. Now, put the meat on top, season with plenty pepper and salt, add the shallots, gherkins, capers and the parsley, then add the combined condiments and gently stir together until a homogenous mass is achieved. Taste and adjust flavor if necessary. This can be done by adding salt, pepper and/or mustard. Your tartare should be slightly moist, color pinkish red. 

9. Divide into equal portions and shape like a thick hamburger. 

10. Keep the steak tartare cold until serving.

11. Bake the French fries until they sing in the deep frier at 180°C. Apply the same principles from above: half a basket at a time. The French fries should look golden yellow with brown edged.

12. Remove from the oil, instantly add salt and remove from above the deep fryer.

13. Serve instantly.