For the Beeftatar “Asian” with avocado and potato crisp, cut the meat by hand into fine cubes (do not mince). Always make sure that the meat is well cooled. Peel the shallots and cut 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 and pit the avocado with the remaining ingredients in a blender until finely pureed, season with salt and lime juice.
Press the tartar into a ring (cookie cutter). Spread the avocado cream on a plate and place the tartar on top, remove the ring. Arrange the potato chips on the tartar.
Garnish the Beeftatar “Asian” with avocado and potato crisp with a few leaves of cress.