CAVIAR AND STEAK TARTARE

Caviar and Steak Tartare image

Provided by djrutsch

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

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24 ounces beef tenderloin, cleaned and minced by hand
Tabasco sauce
salt and pepper
4 tablespoons of drained capers, chopped
4 tablespoons Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons extra virgin olive oil
1 ounce armagnac
80 g caviar
1 baguette, cut 1/4-inch thick and lightly toasted, approximately 24 pieces
8 ounces salad greens
1 baguette, cut 1/4-inch thick and lightly toasted approximately 24 pieces
8 ounces salad greens

Steps:

In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
Petrossian.

Nutrition Facts : Calories 1302.7, Fat 52.9, SaturatedFat 17, Cholesterol 265, Sodium 2243.5, Carbohydrate 132.3, Fiber 10.1, Sugar 2.7, Protein 73