Caviar and Steak Tartare

A very French dish, rich and extravagant but a real treat. From Petrossian restaurant in New York

• Ready In: 25 mins
• Serves: 4

Ingredients

• 24  ounces beef tenderloin, cleaned and minced by hand
•  Tabasco sauce
•  salt and pepper
• 4  tablespoons  of drained capers, chopped
• 4  tablespoons Dijon mustard
• 6  ounces  of minced shallots
• 6  ounces  of minced chives
• 4  ounces  of minced  piquillo peppers
• 2  tablespoons extra virgin olive oil
• 1  ounce armagnac
• 80  g  caviar
• 1  baguette, cut 1/4-inch thick and lightly toasted, approximately 24 pieces
• 8  ounces  salad greens
• 1  baguette, cut 1/4-inch thick and lightly toasted approximately 24 pieces
• 8  ounces  salad greens

Directions

1. In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
2. <a href="www.petrossian.com">Petrossian</a>.