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A close-up of a gourmet dish featuring beef tartare, topped with black caviar and garnished with microgreens and finely grated cheese, served in a white bowl.

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
Total Time 15 minutes
Servings: 2
Course: Appetizer, Main Course
Cuisine: Californian, French
Ingredients Equipment Method Notes

Ingredients
  

Tartare Base
  • 8 oz Delmonico steak trimmed and finely diced
  • 1 tbsp Shallot finely chopped
  • 1 tsp Dijon mustard
  • 1 Egg yolk
  • 1 tsp Capers finely chopped
  • 1 tsp Parsley finely chopped
  • 1 tbsp Chive thinly sliced
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste
  • Lemon or lime juice to taste
  • 1 tbsp 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.

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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