Lean Beef Tartare Celeriac Fries
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A classic French lean-beef tartare paired with golden baked celeriac fries — a low-carb, high-protein take on a bistro favorite.
A classic French lean-beef tartare next to golden baked celeriac fries, a bistro plate that stays low-carb. The tartare is rich, mustardy, and properly chilled, while the celeriac fries offer crunch without the frying. Fancy enough to impress, simple enough to actually make.
🥄 Ingredients
- 🫗 150g lean beef fillet (5% fat), trimmed
- 🫗 1 large pasteurized egg yolk
- 🫗 1 small (250g) celeriac, peeled and cut into fries
- 🫗 1 teaspoon olive oil
- 🫗 1/2 teaspoon smoked paprika
- 🫗 1 teaspoon Dijon mustard
- 🫗 1 teaspoon chopped capers
- 🫗 2 cornichons (gherkins), finely diced
- 🫗 1/2 shallot, finely diced
- 🫗 1 teaspoon Worcestershire sauce
- 🫗 Pinch of cayenne pepper
- 🫗 Salt and black pepper, to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 425°F (220°C). Toss the celeriac fries with the olive oil, smoked paprika, salt and pepper.
Spread the fries on a lined baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crisp.
Meanwhile, finely dice the beef fillet with a sharp knife. Keep it chilled.
In a small bowl, mix the egg yolk, Dijon, capers, cornichons, shallot, Worcestershire, cayenne, salt and pepper.
Fold the sauce into the diced beef until just combined, being careful not to overwork it.
Mound the tartare on a plate, shape it neatly and serve with the hot celeriac fries.
⚠️ Common Mistakes
- ✕
Dicing the meat into uneven pieces, giving an inconsistent texture.
- ✕
Skipping the pasteurized yolk, which is essential for safe raw-egg handling.
- ✕
Crowding the baking sheet, which steams the fries instead of crisping them.
🔄 Variations
Stir in a few drops of hot sauce for extra heat.
Add chopped chives or tarragon for freshness.
Serve the tartare on a bed of arugula for a salad-style twist.
🧊 Storage
- 📦
This dish must be eaten fresh for safety.
- 📦
Prepare the fries ahead and reheat them, but assemble the tartare only at serving time.
💡 Chef Tips
Tip 1: Freeze the beef for 20 minutes before dicing; a chilly fillet chops much more cleanly.
Tip 2: Cut the celeriac fries evenly so they crisp at the same rate.
Tip 3: Season the tartare generously — lean beef needs a bold hand with salt and Worcestershire.
❓ FAQ
Is raw beef tartare safe to eat? Yes, when the beef is very fresh and the egg yolk is pasteurized; keep everything chilled until assembly.
Why celeriac instead of potatoes? Celeriac fries are naturally lower in carbs and calories while still getting wonderfully crisp.
What cut is best? A well-trimmed beef fillet or sirloin with minimal marbling works best for tartare.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →