{"id":7729,"date":"2026-04-13T00:28:47","date_gmt":"2026-04-12T22:28:47","guid":{"rendered":"https:\/\/caviardaquitaine.fr\/2026\/04\/13\/le-tartare-de-filet-de-boeuf-au-caviar\/"},"modified":"2026-06-22T16:13:24","modified_gmt":"2026-06-22T14:13:24","slug":"le-tartare-de-filet-de-boeuf-au-caviar","status":"publish","type":"post","link":"https:\/\/caviardaquitaine.fr\/en\/2026\/04\/13\/le-tartare-de-filet-de-boeuf-au-caviar\/","title":{"rendered":"Beef fillet tartare with caviar"},"content":{"rendered":"\t\t
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GASTRONOMY<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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– RECIPES –<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Gastronomie\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Beef Tartare with Caviar<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Beef or veal fillet tartare with Aquitaine caviar<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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By Nicolas Masse, Head Chef at La Grand\u2019Vigne**<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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SERVES 4<\/strong><\/p>\n

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INGREDIENTS<\/b><\/span><\/p>\n

* 5 to 7g Aquitaine caviar<\/p>\n

* 300g beef or veal<\/p>\n

* 1 shallot<\/p>\n

* Capers<\/p>\n

* Olive oil<\/p>\n

* Fleur de sel<\/p>\n

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METHOD<\/strong><\/p>\n

* Cut the fillet into small pieces.<\/p>\n

* Peel and finely chop the shallot, chop the chives, then chop the capers.<\/p>\n

* Mix everything together with a drizzle of olive oil, fleur de sel and pepper.<\/p>\n

* Arrange the mixture in a pastry cutter.<\/p>\n

* At the last moment, place a quenelle of caviar on top.<\/p>\n

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Photo credit: Lucas Gurdjian<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover Aquitaine Caviar<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t<\/image><\/svg><\/div>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

By Nicolas Masse, Head Chef at La Grand’Vigne** (Smith Haut-Lafitte, Martillac) for Caviar Sturia.<\/p>\n","protected":false},"author":2,"featured_media":7730,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-7729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nBeef fillet tartare with caviar - Caviar d'Aquitaine<\/title>\n<meta name=\"description\" content=\"Learn how to make beef or veal tartare with Aquitaine caviar. 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