The Beef Tallow Fries Baguette Boat
4 servings
Garlic Baguette Boat
- 1 French baguette
- 1/6 cup beef tallow, melted
- 2 tablespoons finely minced garlic
Beef Tallow French Fries
- 2–2½ pounds frozen French fries
- Approximately 4–6 cups beef tallow, or enough for deep-frying without exceeding the pot’s safe fill level
- Salt, to taste
Herb Cream Cheese Mousse
- 1 cup cream cheese, softened
- 1/3 cup heavy whipping cream, cold
- 1-1/2 tablespoons dried parsley
- 1 teaspoon dried oregano
- 1 tablespoon whole grain mustard
- 1/4 teaspoon salt
Toppings
- 2 large eggs
- 1 avocado, diced
- Freshly ground black pepper, to taste
Directions
Recipe created by: Yoshiharu Sogi of Santa Rosa, California – First Place #BeefTallowFrenchFries Contest Winner 2026
Crispy beef tallow fries, toasted garlic baguette, savory herb cream cheese mousse, jammy eggs, and creamy avocado come together in a playful, shareable dish that celebrates the versatility of beef tallow.
Yield: 1 baguette boat
Servings: 3–4, depending on whether served as an appetizer or a shared dish
DIRECTIONS
Prepare the Garlic Baguette Boat
- Preheat the oven to 425°F.
- Cut the upper third of the baguette lengthwise and set aside. Press down the center of the bottom piece to form a boat-shaped cavity.
- Brush both pieces with melted beef tallow, sprinkle with minced garlic, and bake on a baking sheet for 4–6 minutes, or until golden and crisp.
Make the Herb Cream Cheese Mousse
- Mix the softened cream cheese with the dried parsley, dried oregano, whole grain mustard, and salt until smooth.
- Whip the cold heavy cream to soft peaks and gently fold it into the cream cheese mixture. Refrigerate until ready to use.
Prepare the Eggs
- Boil the eggs for approximately 7 minutes, then transfer to an ice bath. Peel and cut in half lengthwise.
Fry the French Fries
- Heat the beef tallow in a deep, heavy-bottomed pot to 350–375°F, keeping the pot no more than half full.
- Fry the frozen fries in small batches according to package instructions until golden and crispy. Drain and season with salt while hot.
Assemble and Serve
- Arrange the hot fries upright inside the bottom baguette boat.
- Spoon dollops of the herb cream cheese mousse onto the reserved baguette piece.
- Arrange the egg halves on top, scatter with diced avocado, and finish with freshly ground black pepper.
- Place the topped baguette piece alongside the fries-filled boat and serve immediately.
Serving Note: Any remaining mousse or egg halves may be served on the side.
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