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
- 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.
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)