Beef Tartare With Caviar
Beef Tartare With Caviar
Plantin Kaviari
2
10 minutes
French
Starter
Easy
This beef tartare is seasoned with shallots, flat-leaf parsley and Worcestershire sauce, then topped with a raw egg yolk and Kaviari Prestige Oscietra Caviar. The tender beef provides a clean, savoury base for the caviar’s subtle marine salinity and long hazelnut finish, while parsley and shallot add freshness and aromatic lift. Kaviari Prestige Oscietra is described as having evenly sized grains, subtle saline notes and a delicate hazelnut flavour.
Ingredients
- 200 g Plain Tartare, kept chilled until serving
- 50 g Kaviari Prestige Oscietra Caviar, chilled
- 1-2 shallot, finely chopped
- 2 pasteurised egg yolks, for serving
- 1 small bunch flat-leaf parsley, finely chopped
- 1 tbsp Worcestershire sauce
- Freshly ground black pepper, to taste; fine sea salt, only if needed
- Edible gold flakes, for garnish
Directions
Thaw the beef tartare:
Thaw the beef tartare according to the pack instructions and keep it chilled until ready to season.Prepare the shallots and parsley:
Finely chop the shallots and parsley.Season the tartare:
In a chilled bowl, mix the beef with the shallots, parsley and Worcestershire sauce. Season with freshly ground black pepper and add fine sea salt only if needed.Shape the tartare:
Serve the tartare on a plate using a ring mold: place the tartare inside, press down a little so that it stays in place and remove the ring mold.Finish with egg yolk, caviar and gold flakes:
Keep the Kaviari Prestige Oscietra Caviar chilled until the moment of serving. Top each portion with a pasteurised egg yolk and caviar, using a mother-of-pearl, horn or other non-metal spoon. Finish with a few edible gold flakes and serve immediately.
