Steak tartare with caviar
Steak tartare and caviar are both about quality of ingredients, and they work together well: the beef is rich and savory, the caviar adds a clean, salty finish. This recipe serves four as a starter.
Ingredients
- 12 ounces very fresh beef tenderloin, from a butcher you trust
- 1 tablespoon finely chopped shallot
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon finely chopped cornichons
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 egg yolk
- 1 tablespoon olive oil
- Salt and black pepper
- Chives, finely chopped
- 30 to 50 grams caviar
- Toasted brioche or thin crackers, to serve
Method
- Put the beef in the freezer for 15 minutes so it firms up, then cut it into very small, even cubes with a sharp knife. Do not use a food processor.
- Keep the beef cold in a bowl set over ice.
- In a separate bowl, whisk the shallot, capers, cornichons, mustard, Worcestershire sauce, egg yolk and olive oil.
- Fold the dressing into the beef, then season with salt and pepper. Go lightly on the salt, because the caviar is salty.
- Press the tartare into a ring mold on each plate, or shape it with two spoons.
- Top each portion with a spoonful of caviar, using a non-metal spoon, and add chives.
- Serve at once with toasted brioche.
Tips
- Buy the beef the day you serve it, and keep it cold at every step. Raw beef and a raw egg yolk carry a food-safety risk, especially for children, older adults, pregnant women and anyone with a weakened immune system.
- Add the caviar last. Don't mix it in, as that will break the pearls and make the dish salty.
- Pour something dry and cold, such as Champagne, a crisp white wine or chilled vodka.
Opus Caviar is opening soon with same-day courier delivery of fresh Kaluga Hybrid caviar across the South Bay. Join the list to be first to order, or read our guide to serving caviar.