Beef tartare with Siberian Sturgeon Caviar
- 1.55 oz Tenderloin hand cut.
- .50 oz Relish
- 1 ea Hen egg
- 1/4 oz Kewpie mayo
- 3.5 oz French fries
- 3.5 oz (100gr) Siberian Sturgeon Caviar
Clean beef from fat and sinue, cut beef into portions that will fit into slicer then place on a tray lay then freeze overnight.
Take frozen pieces 30 minutes before slicing, then slice on number 1.5 and lay on a tray try and keep meat frozen. Take meat out and finely dice the meat and portion into 70g portions and freeze
Get fries and cook them first, meanwhile mix in relish and mayo in the to go container of beef and season with salt and pepper. Place mixture in a salad bowl with a ring and place meat inside but not pressing the meat down. Create a small indentation (hole) in center of tartare mix.
Hen egg and separate yolk from white. Place in indentation and season with sea salt and cracked pepper. Once fries are ready pull them from fryer toss with salt and place in small potato gratin pot.
Gently place your caviar of choice over the beef tartare. We recommend to use STUR’S Premium Siberian Sturgeon caviar for a more complex buttery flavor profile.