Asian Steak Tartare with Hoisin Sauce | Danny Jansen | Lee Kum Kee

Ingredients

• For the Steak Tartare
• 800g beef steak, finely chopped into a tartare
• 3 stalks of chives, in fine rings
• 4 cornichons (small gherkins), finely chopped
• 2 tsp capers, finely chopped
• 1 Tbsp Lee Kum Kee Hoisin Sauce
• 1 onion, finely chopped
• 1 Tbsp white sesame seeds, toasted
• 1 egg yolk
• 1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
• A pinch of salt and pepper
• For the Pont Neuf
• 4 large potatoes, peeled and cut into thick chips (approx. 2x7 cm)
• Oil for frying
• A pinch of salt
• For the Salad
• 4 heads of little gem lettuce, picked and washed
• 3 cornichons, finely chopped
• 3 Tbsp Lee Kum Kee Seasoned Rice Vinegar
• 1 tsp Lee Kum Kee Pure Sesame Oil
• 1 spring onion, chopped
• ½ cucumber, halved and sliced
• Various herbs, chervil, parsley, tarragon, shiso