Chopped premium steak, perfectly seasoned and topped with roe caviar, served on a warm corn tortilla with micro herbs and a hit of lime.
Why You'll Love Beef Tartare Taco with Caviar
It's indulgent but smart-raw beef done right with salty bursts of caviar, balanced herbs, and the crunch of shallot. A flex that actually delivers flavor.
Tips and Tricks
- Chill your mixing bowl and utensils to keep the tartare at a safe, cold temperature.
- Use the best quality beef you can source-this recipe depends on it.
Variations
- Swap caviar with trout roe or ikura for a different pop and brine.
- Try on a nori shell or crispy wonton for a crunchier base.
Substitutions
- Use filet mignon or sirloin if Delmonico isn't available.
- Replace micro cilantro with baby arugula or chervil.
Best served with
- Not recommended-tartare should be consumed fresh and immediately.
Common Questions
Can I prep the beef ahead of time?
Yes, dice and refrigerate the steak up to 2 hours ahead, but mix and assemble just before serving.
Is raw egg yolk necessary?
It adds richness and helps bind the mixture, but you can omit or use a pasteurized yolk if needed.

Beef Tartare Taco with Caviar
Chopped premium steak, perfectly seasoned and topped with roe caviar, served on a warm corn tortilla with micro herbs and a hit of lime.




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