Beef Tartare with Attilus Oscietra Caviar
Beef Tartare1. In a bowl, mix mushrooms, shallot and chives with your pickling liquor, pinch of salt and olive oil. Mix well and let it marinade to bind together.2. Using the back side of a dessert...
Source: Attilus Kaviar S
Ingredients
- Beef Filet 45 days aged - 50g
- Maldon Salt - 3g
- Light soya sauce - 10g
- Trimmed and diced chestnut mushrooms - 30g
- A pinch of finely chopped chives
- A pinch of finely diced shallot
- Pickling liquor
- Verdemanda olive oil - 10g
- Royal Oscietra Caviar - 8g
- Smoked bone marrow puree
- Chardonnay Vinegar - 10g
- Caster sugar - 10g
- Water - 10g
- Egg Yolks - 3
- Splash Chardonnay Vinegar
- Beef Sauce - 50ml
- Splash Soy Sauce
- Maldon
- Dijon Mustard
- Veg Oil - 800ml
- Smoked Bone Marrow - 200g