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 this hand cut beef 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.

Hand cut beef tartare with caviar

Traditional steak tartare is a dish made from raw beef, which has been chopped by hand using a knife or cleaver.

No ratings yet

Print Recipe Pin Recipe

Prep Time 1

Total Time 1

Course Meat & Poultry

Cuisine French, International

Servings people

Calories 410 kcal

EQUIPMENT (click pictures for details)

Chef knife

Whisk

Crumpet ring

Ingredients

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

For the garnish

Instructions

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.

Notes

Tenderloin is by far the best cut for tartare, but you can also use trimmed and fatless sirloin or rib eye.

Nutrition for 1 portion

Calories: 410kcalCarbohydrates: 5gProtein: 25gFat: 31gCholesterol: 149mgSodium: 620mgFiber: 1gSugar: 3gVitamin A: 510IUVitamin C: 5mgCalcium: 90mgIron: 4mg

Keyword beef, caviar, tartare

Hand cut beef tartare with caviar