Oscietra Royal Caviar, Beef Tartare & Egg Cream

Instructions

1. Prepare the beef

Hand-cut the beef fillet into a fine, even dice, keeping it well chilled.

Season delicately with finely chopped shallot, capers, and a restrained touch of mustard.

2. Refine the texture

Fold through a small amount of softened butter.

Mix gently until the texture becomes glossy and refined.

3. Shape

Use a ring mould to form a clean, precise cylinder.

Chill briefly to help it hold its shape.

4. Add the egg yolk

Lightly whisk the egg yolk until smooth and velvety.

Spoon a neat quenelle on top of the tartare.

5. Finish with caviar

Using a non-metal spoon, place the caviar carefully on top.

Keep it as a defined, central highlight.

6. Final touches

Finish with finely chopped chive tips.

Ensure the plate is clean and minimal before serving.

Ingredients (serves 2)

Oscietra Royal Caviar (30g)

Beef fillet (very fresh, finely hand-cut)

Egg yolk

Dijon mustard (very small amount)

Shallot (finely minced)

Capers (finely chopped)

Unsalted butter (softened)

Chives

Fine sea salt

 



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