For the Beef Tartar with Maille “Originale” Dijon mustard cream, potato crisp and beetroot salad, first prepare the tartar. To do this, cut the meat into fine cubes, always making sure that the meat is well chilled. Peel the shallots and cut them into fine cubes. Mix the ketchup well with the remaining ingredients and mix with the meat. Season with a little salt and pepper.
Peel the potato and cut into fine chips. Fry in hot oil until crispy and drain well on paper towels, salt immediately.
Peel the beet and cut into thin slices with a vegetable slicer, mix with half a teaspoon of salt and sugar, leave for 30 minutes. Mix the horseradish, vinegar, maple syrup and olive oil, stir into the red beets with the parsley leaves and season again with salt, sugar and pepper.
For the cream, mix well the egg with the oil and mustard, season with salt, pepper and a little vinegar. Spread the cream on a plate, arrange the Beef Tartar on it, garnish with the salad and potato chips. Serve the Beef Tatar with Maille “Originale” Dijon mustard cream, potato crisps and beetroot salad.