Go Back
+ servings
handcut beef tartare with caviar

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
Prep Time 1 hour
Total Time 1 hour
Course Meat & Poultry
Cuisine French, International
Servings 2 people
Calories 410 kcal

EQUIPMENT (click pictures for details)

Ingredients
 
 

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).
    raw handcut beef tenderloin
  • Place into a mixing bowl and combine gently with all condiments and seasonings. Adjust the seasoning to your taste and refrigerate.
    mixing ingredients for beef tartare

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.
    handcut beef tartare

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
Tried this recipe?Let us know how it was! #culinaryambition