Hand cut beef tartare with caviar

🧂 Ingredients

• 220 gr prime cut of beef

  tenderloin
• 1 tbsp chopped capers
• 1 tbsp chopped parsley
• 1 tbsp chopped spring onions
• 1 tbsp chopped coriander
• 1 tbsp ketchup
• 1 tbsp Greek yogurt or labneh
• Worcestershire sauce, tabasco
• 4 tbsp sour cream or creme fraiche
• 2 ½ tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp chopped shallots
• 1 tbsp dry white wine
• 20 gr caviar
• Cooked beetroot slices
• Micro herbs

Instructions

• 1 Combine all ingredients together and season to taste. Refrigerate.
• 2 Cut the beef into small cubes (3x3x3mm).
• 3 Place into a mixing bowl and combine gently with all condiments and seasonings.
  Adjust the seasoning to your taste and refrigerate.
• 4 Divide the seasoned beef tartare into portions. Use a ring to enhance
  presentation.
• 5 Cover the top with the mustard cream and add a thin slice of beetroot.
• 6 Top with a spoon of caviar.

Nutrition Info