Caviar and Steak Tartare

Name: Caviar and Steak Tartare
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 24 ounces beef tenderloin, cleaned and minced by hand; Tabasco sauce; salt and pepper; 4 tablespoons of drained capers, chopped; 4 tablespoons Dijon mustard; 6 ounces of minced shallots; 6 ounces of minced chives; 4 ounces of minced piquillo peppers; 2 tablespoons extra virgin olive oil; 1 ounce armagnac; 80 g caviar; 1 baguette, cut 1/4-inch thick and lightly toasted, approximately 24 pieces; 8 ounces salad greens; 1 baguette, cut 1/4-inch thick and lightly toasted approximately 24 pieces; 8 ounces salad greens

Submitted by Chef #1123956

"A very French dish, rich and extravagant but a real treat. From Petrossian restaurant in New York"

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Ready In:: 25mins
Ingredients:: 15
Serves:: 4

ingredients

24 ounces beef tenderloin, cleaned and minced by hand
Tabasco sauce
salt and pepper
4 tablespoons of drained capers, chopped
4 tablespoons Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons extra virgin olive oil
1 ounce armagnac
80 g caviar
1 baguette, cut 1/4-inch thick and lightly toasted, approximately 24 pieces
8 ounces salad greens
1 baguette, cut 1/4-inch thick and lightly toasted approximately 24 pieces
8 ounces salad greens

directions

In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
<a href="www.petrossian.com">Petrossian</a>.