Name: Beef Tartare with Caviar
Prep time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 14 oz Beef Tenderloin (Prime); 1.7 oz Oscietra Caviar; 2 large Egg Yolks; 1 tbsp Dijon Mustard; 2 tbsp Shallots, finely minced; 1 tbsp Capers, drained and chopped; 1 tbsp Cornichons, finely diced; 1 tsp Worcestershire Sauce; 1 tbsp Fresh Chives, minced; 1 tbsp Extra Virgin Olive Oil; 2 dashes Tabasco Sauce

Appetizers & Starters

Beef Tartare with Caviar

Indulge in this exquisite combination of hand-chopped prime beef tenderloin seasoned with traditional aromatics and topped with a decadent layer of salty caviar. This recipe delivers a perfect harmony of rich, buttery textures and bright, oceanic brine for a truly world-class dining experience.

Prep

30m

Cook

—

Serves

Calories

320kcal

Qty	Ingredient
14 oz 400 g	Beef Tenderloin (Prime)
1.7 oz 50 g	Oscietra Caviar
2 large 36 g	Egg Yolks
1 tbsp 15 g	Dijon Mustard
2 tbsp 20 g	Shallots, finely minced
1 tbsp 10 g	Capers, drained and chopped
1 tbsp 10 g	Cornichons, finely diced
1 tsp 5 ml	Worcestershire Sauce
1 tbsp 3 g	Fresh Chives, minced
1 tbsp 15 ml	Extra Virgin Olive Oil
2 dashes 1 ml	Tabasco Sauce

2 Method

Step 1. Place the beef tenderloin in the freezer for 15-20 minutes. This firms the meat, making it much easier to cut into precise, clean cubes.

Step 2. Using a very sharp chef's knife, slice the beef into thin steaks, then strips, and finally into 1/4-inch (roughly 5mm) cubes. Place the chopped beef into a stainless steel bowl set over another bowl filled with ice to keep it chilled.

Step 3. In a separate small bowl, whisk together the egg yolks, Dijon mustard, Worcestershire sauce, Tabasco, and olive oil until an emulsified dressing forms.

Step 4. Add the minced shallots, capers, cornichons, and half of the chives to the dressing and stir well.

Step 5. Gently fold the dressing into the chilled beef. Season with a pinch of sea salt and freshly cracked black pepper. Mix lightly to avoid mashing the meat.

Step 6. Place a ring mold in the center of a chilled plate. Pack the beef mixture gently into the mold and smooth the top. Repeat for the other three plates.

Step 7. Carefully remove the mold. Spoon a generous amount of caviar (about 12-15g) directly onto the center of each beef portion.

Step 8. Garnish with the remaining chives and serve immediately with toasted baguette points or high-quality potato chips.

·
Always source your beef from a high-end butcher and specify it is for tartare to ensure the highest safety and quality.
·
Do not use a food processor for the beef; the texture of hand-cut cubes is essential for the mouthfeel of a professional tartare.
·
Keep everything—the beef, the bowl, and the plates—ice-cold throughout the entire process to maintain freshness.
·
Use a mother-of-pearl or plastic spoon for the caviar to prevent a metallic taste from developing.

? FAQ

Is it safe to eat raw beef?

When you use fresh, high-quality beef from a reputable source and handle it with strict hygiene, it is generally safe for healthy adults. Avoid pre-ground meat and always hand-cut whole muscle.

Can I prepare this dish in advance?

You can prep the aromatics (shallots, capers) ahead of time, but the beef should be cut and mixed with the dressing no more than 30 minutes before serving to prevent oxidation and loss of texture.

What type of caviar is best for this recipe?

Oscietra is preferred for its nutty, buttery flavor, but Beluga or even a high-quality trout roe can be used depending on your budget and preference.

What can I serve as a side?

Traditional accompaniments include butter-toasted baguette slices, sourdough crisps, or thick-cut gaufrette (waffle) potato chips.