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Caviar with Steak Tartare
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24 ounces of beef tenderloin, cleaned and minced by hand
Tabasco Sauce to taste
Salt and Pepper to taste
4 Tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
80 grams of Royal Transmontanus Caviar, available at www.petrossian.com
1 baguette cut ¼ inch thick and lightly toasted, approximately 24 pieces
8 ounces of salad greens
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In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
Serves 4
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Petrossian Restaurant
United States |
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| This recipe has been viewed 3190 times. |
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