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Steak Tartare with Root Chips

Paired with Allagash Victor

The Reef Restaurant
2446 18th St. NW
Washington, DC 20009
Chef Ken Kaiser, Chef Ryan Smith


(serves 4)

  • 1 lb all natural, grass-fed chateaubriand
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoon capers, chopped
  • 1 egg yolk
  • Tabasco, to taste
  • Salt, to taste
  • Fresh cracked black pepper, to taste
  • ½ cup mayonnaise
  • 1 teaspoon red curry paste
  • 1 russet potato
  • 1 Yukon gold potato
  • 1 red beet
  • 1 golden beet
  • 4 quail egg yolks


Root Chips

  • Thinly slice potatoes and beets (1/8 inch thick) on a mandolin.
  • Placed the sliced vegetables between two silpats on a sheet tray; bake at 275° until crispy.
  • Season chips with salt and fresh cracked black pepper as soon as they are out of the oven.

Spicy Mayo (garnish)

  • Mix the mayonnaise with the red curry paste.


  • Fine dice the beef; be sure to remove all silver skin and tendons.
  • Mix the shallot, garlic, capers, egg yolk, dash of Tabasco; season with salt and fresh cracked black pepper to taste.

Plating Procedure

  • Fill ring molds with about four ounces of the tartare.
  • Top the tartare with a quail yolk.
  • Garnish plate with the red curry mayo and the root chips.

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