Traditional steak tartare is a dish made from raw beef, which has been chopped by hand using a knife or cleaver. Condiments, such as onions, capers, pepper, Worcestershire sauce, are often presented on the side.
Today, we serve the tartare with a twist and add Greek yoghurt or labneh which is better to balance the flavour of the beef with the Imperial caviar. As always you can substitute the caviar with lumpfish eggs if you don’t want to stretch your budget.
Also read our other meat recipes.
There are no secret techniques besides cutting the beef very thinly. Just enjoy the surprising textures and pairing of the flavours.
Hand cut beef tartare with caviar
- 220 gr prime cut of beef tenderloin
- 1 tbsp chopped capers
- 1 tbsp chopped parsley
- 1 tbsp chopped spring onions
- 1 tbsp chopped coriander
- 1 tbsp ketchup
- 1 tbsp Greek yogurt or labneh
- Worcestershire sauce, tabasco
For the cream
- 4 tbsp sour cream or creme fraiche
- 2 ½ tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp chopped shallots
- 1 tbsp dry white wine
For the garnish
- 20 gr caviar
- Cooked beetroot slices
- Micro herbs
Prepare the cream
- Combine all ingredients together and season to taste. Refrigerate.
Prepare the tartare
- Cut the beef into small cubes (3x3x3mm).
- Place into a mixing bowl and combine gently with all condiments and seasonings. Adjust the seasoning to your taste and refrigerate.
Plate the dish
- Divide the seasoned beef tartare into portions. Use a ring to enhance presentation.
- Cover the top with the mustard cream and add a thin slice of beetroot.
- Top with a spoon of caviar.
- Tenderloin is by far the best cut for tartare, but you can also use trimmed and fatless sirloin or rib eye.