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.
Prep Time 1 hour hr
Total Time 1 hour hr
Course Meat & Poultry
Cuisine French, International
Servings 2 people
Calories 410 kcal
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.
Calories: 410kcalCarbohydrates: 5gProtein: 25gFat: 31gCholesterol: 149mgSodium: 620mgFiber: 1gSugar: 3gVitamin A: 510IUVitamin C: 5mgCalcium: 90mgIron: 4mg
Keyword beef, caviar, tartare