Heat the frying oil over moderate heat.
Cut the celery into fries. Immerse them for the first time in the oil without letting them color and set aside. Mix the fresh cream parvé and the chopped herbs, add the hot sauce, then the capers and the chopped onions, salt and pepper. Beat the olive oil and lemon juice, pour half of it into the fresh cream parvé sauce and reserve the rest for the meat. Cut the meat into a tartar using a sharp meat knife. Pour the rest of the oil and lemon juice and mix.
Heat the frying oil, dip the celery fries until they take on a nice golden hue. Take them out and place them on paper towels.
Serve the tartare on a plate and the Raïta sauce in a ramekin, accompanied by the celery fries.
You can also use roasting round, slice round, slice dish, steak scotter or steak twin.