METHOD
A sophisticated starter perfect for a special occasion.
Method:
1. Prepare the Beef:
· Ensure the beef is very cold; this makes it easier to chop. Using a very sharp knife, slice the beef into thin slices, then into small strips, and finally into a fine, uniform dice. Do not use a food processor as it will pulp the meat. The hand-chopped texture is essential.
· Place the diced beef in a medium bowl and keep it chilled in the refrigerator.
2. Mix the Flavorings:
· In a separate small bowl, combine the minced shallot, capers, cornichons, chives, parsley, Dijon mustard, olive oil, Worcestershire sauce, and Tabasco. Mix well.
· Season this mixture lightly with salt and pepper (be cautious as the capers and caviar are already salty).
3. Combine the Tartare:
· Remove the beef from the fridge. Add the flavoring mixture to the beef.
· Using a fork or your hands, gently but thoroughly mix everything together. Taste and adjust seasoning if necessary. It should be well-seasoned and vibrant.
4. Assemble the Dish:
· Form the Base: Take a cylindrical pastry ring (about 6-7 cm / 2.5-3 inches in diameter) and place it in the center of a chilled plate. Alternatively, you can free-form a neat mound using a spoon.
· Pack half of the beef tartare mixture tightly into the ring. Gently lift the ring to reveal a neat cylinder of tartare. Repeat on a second chilled plate.
· Add the Caviar Layer: Carefully spoon the caviar over the top of each beef cylinder, creating a beautiful, even layer that covers the entire top surface.
· Add the Quail Egg: Just before serving, carefully separate the quail eggs. Place the yolk in a small spoon. Create a small well in the center of the caviar layer and gently slide the quail egg yolk into it. Reserve the egg whites for another use (or discard).
5. Serve Immediately:
· Garnish with a few microgreens or a chive tip.
· Serve immediately with the toasted brioche, Melba toasts, or blinis on the side. Instruct your guests to break the yolk and mix it into the tartare as they eat.
Chef's Tips & Important Notes:
· Quality is Key: The success of this dish relies entirely on the quality and freshness of the ingredients. Use the best beef and caviar you can source.
· Food Safety: Since the beef is raw, ensure it is from a reputable butcher, handle it with clean utensils, and keep it refrigerated until the moment of service.
· Chilled Plates: Serving on chilled plates keeps the tartare cold and refreshing.
· Wine Pairing: A crisp, chilled Champagne or Blanc de Blancs is the classic pairing. A good vodka, served ice-cold, is also a traditional and excellent choice.
· Quail Egg Alternative: If you're nervous about a raw quail egg, you can lightly cure the yolks in a mixture of salt and sugar for a few hours in the fridge, which will firm them up slightly and intensify the flavor.
Enjoy this exquisite dish!
