Caviar And Steak Tartare

• 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

1. 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.
2. Petrossian.

beef tenderloin, tabasco sauce, salt, capers, mustard, shallots, chives, piquillo peppers, extra virgin olive oil, armagnac, caviar, baguette, salad greens, baguette, salad greens

Taken from www.food.com/recipe/caviar-and-steak-tartare-349175 (may not work)