Beef Tartare with Attilus Oscietra Caviar – Attilus Kaviar N

Name: Beef Tartare with Attilus Oscietra Caviar – Attilus Kaviar N
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; Royal Oscietra Caviar - 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

www.attiluscaviar.ie

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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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
Royal Oscietra Caviar - 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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