Beef Tartare with Caviar & Hazelnut Oil

How about pairing caviar with steak tartare, giving a twist to the bistro classic? A great idea, especially for lovers of all things French! This upscale version of beef tartare with Baeri caviar is a sure-fire winner for a festive dinner. 

Preparation: 20 minutes 

Serves 4

• 125 g (4.5 oz) Baeri Baïka™ caviar
• 600 g (21 oz) beef steaks 
• 2 spring onions
• 30 g (1.1 oz) capers
• 30 g (1.1 oz) Malossol gherkins
  
• Half a bunch of chives
• A generous drizzle of hazelnut oil
• A few drops of Tabasco (optional)
• Salt and pepper
• Edible flowers or chives for decoration 

Method

For the marinade

1. Chop or finely dice the onion, chives, capers and gherkins. 
2. Cut the beef into tiny cubes.
3. Mix all the ingredients with the hazelnut oil, and season with Tabasco, salt and pepper. 

To serve

1. Form the tartares into whatever shape you want. 
2. Top them with caviar grains, very gently so the grains don’t break. 
3. Decorate with edible flowers or a few chive sprigs. 

Wich caviar?

Baeri Baïka™ caviar has a very briny, mineral taste that makes it ideal for fans of surf’n’turf combos. If you want to bring out the roasted notes of the hazelnut oil, go for Daurenki™ caviar, a buttery variety with nutty aromas. Its beautiful, big golden grains look stunning on the plate. 

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira