GASTRONOMY

– RECIPES –

Gastronomie - Recette Tartare de Bœuf au caviar

Beef Tartare with Caviar

Beef or veal fillet tartare with Aquitaine caviar

By Nicolas Masse, Head Chef at La Grand’Vigne**

SERVES 4

 

INGREDIENTS

* 5 to 7g Aquitaine caviar

* 300g beef or veal

* 1 shallot

* Capers

* Olive oil

* Fleur de sel

 

METHOD

* Cut the fillet into small pieces.

* Peel and finely chop the shallot, chop the chives, then chop the capers.

* Mix everything together with a drizzle of olive oil, fleur de sel and pepper.

* Arrange the mixture in a pastry cutter.

* At the last moment, place a quenelle of caviar on top.

 

Photo credit: Lucas Gurdjian