Hand-chopped Delmonico steak seasoned with mustard, herbs, and egg yolk-topped with roe caviar and microgreens for a high-low finish that's both indulgent and refined.
Why You'll Love Beef Tartare with Caviar
It's bold, luxurious, and surprisingly simple. Every bite hits creamy, briny, fresh, and savory-all perfectly balanced and ready in minutes.
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
Can I make this ahead of time?
Only the prep-don't mix the tartare until just before serving.
Is raw egg safe?
Use a pasteurized yolk if concerned. It adds richness and helps bind the mix.

Beef Tartare with Caviar
Hand-chopped Delmonico steak seasoned with mustard, herbs, and egg yolk-topped with roe caviar and microgreens for a high-low finish that's both indulgent and refined.




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