Beef Tartare with Attilus Oscietra Caviar – Attilus Kaviar S
Beef Tartare 1. 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 togeth
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Cooking tools:
- Blender
- Fine-mesh sieve
- Squeeze bottle
- Chef's knife
- Bread knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Dish
- Toaster
- Plate
Ingredients
- Beef Filet 45 days aged (trimmed and diced) - 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 (see below)
- Verdemanda olive oil - 10g
- CAVIALE ROYAL OSCIETRA - 8g
- Smoked bone marrow puree (see below)
- Chardonnay Vinegar - 10g
- Caster sugar - 10g
- Water - 10g
- Egg Yolks - 3
- Splash Chardonnay Vinegar
- Beef Sauce - 50ml
- Splash Soy Sauce
- Pinch Maldon
- Tbsp Dijon Mustard
- Veg Oil - 800ml
- Smoked Bone Marrow - 200g
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