Beef Tartare with Caviar

Hand-chopped Delmonico steak seasoned with mustard, herbs, and egg yolk, topped with roe caviar and microgreens. Ready in 15 minutes, plated in a ring mold.

Why You'll Love Beef Tartare with Caviar

It's hand-diced, not ground, mixed with shallot, capers, mustard, and egg yolk, then finished with 20 grams of roe caviar and micro beet greens.

Tips and Tricks

• Use the sharpest knife you've got-don't grind the beef.
• Chill everything (especially your bowl) to keep the tartare fresh and safe.

Variations

• Swap the caviar for trout roe or salmon roe.
• Add a drop of chili oil or shaved truffle for an extra hit of luxury.

Substitutions

• Use filet mignon or top sirloin if Delmonico isn't available.
• No micro beet greens? Sub arugula sprouts or omit.

Best served with

• Toasted sourdough or brioche
• Shoestring fries or kettle chips
• A crisp glass of Champagne or Chablis

How to Store Leftovers

• Tartare should be eaten immediately. Do not store or prepare in advance more than 1 hour before serving.

Common Questions

Beef Tartare with Caviar

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Hand-chopped Delmonico steak seasoned with mustard, herbs, and egg yolk. Topped with roe caviar and microgreens for a high-low finish, refined and ready in 15 minutes.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Main Course

Cuisine: Californian, French

Calories: 83

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Tartare Base

• 8 oz Delmonico steak trimmed and finely diced
• 1 tablespoon Shallot finely chopped
• 1 teaspoon Dijon mustard
• 1 Egg yolk
• 1 teaspoon Capers finely chopped
• 1 teaspoon Parsley finely chopped
• 1 tablespoon Chive thinly sliced
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• Lemon or lime juice to taste
• 1 tablespoon Olive oil

To Finish

• 20 g Roe caviar
• small pinch Micro beet greens

Equipment

• Sharp Knife
• Ring mold (optional for plating)
• Mixing bowl

Method

 

Prep the Beef

1. Trim all silver skin, fat, and tendon from the steak. Finely dice the beef into small cubes. Keep chilled.

Mix the Tartare

1. In a mixing bowl, combine diced beef with shallot, mustard, capers, egg yolk, chive, parsley, Worcestershire, and olive oil.
2. Season generously with salt, pepper, and a squeeze of lemon or lime juice. Taste and adjust as needed.

Plate and Garnish

1. Use a ring mold to plate the tartare into a compact round.
2. Top with micro beet greens and a spoonful of roe caviar. Serve immediately.

Nutrition

Calories: 83kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 341mgPotassium: 207mgFiber: 1gSugar: 3gVitamin A: 419IUVitamin C: 5mgCalcium: 52mgIron: 2mg

Notes

Storage: this is a make-and-eat-now dish. Dice the beef and prep the mix-ins ahead if you want a head start, but don't combine everything or add the caviar until right before serving so the beef stays cold and the plate stays clean.

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