Bites of beef tartare with caviar

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35min

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Next Level

Make a refined beef tartare with a hint of spice, served on crispy rice papers and finished with Belgian caviar.

Make a refined beef tartare with a hint of spice, served on crispy rice papers and finished with Belgian caviar.
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Ingredients

What do you need?

Quantity: 4P

BEEF TARTARE
400 g minced beef bavette
2 shallots, very finely chopped
3 tablespoons fresh mayo
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco
pepper from the pepper mill
fleur de sel
2 tablespoons parsley,
very finely chopped
1 teaspoon mustard

TOPPINGS
4 rice papers
1 jar of sour cream
60 g Belgian sturgeon caviar

BEEF TARTARE
400 g minced beef bavette
2 shallots, very finely chopped
3 tablespoons fresh mayo
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco
pepper from the pepper mill
fleur de sel
2 tablespoons parsley,
very finely chopped
1 teaspoon mustard

TOPPINGS
4 rice papers
1 jar of sour cream
60 g Belgian sturgeon caviar
Preparation method

How do you make this?

Mix the minced meat with the shallot, mayonnaise, and Worcestershire and Tabasco sauce. Season generously with pepper and salt and taste. For this dish, you need 200 grams of meat, but I always order a little more: it's ridiculous to have your butcher grind only 200 grams of meat. Moreover, Wim is always very happy with that extra bit on a roll with pickles. Store the meat in the refrigerator.

Break rice papers into large pieces and fry them for 30 seconds at 180 °C. Let them drain on paper towels, lay them flat, and sprinkle fleur de sel over them.

Put the sour cream in a piping bag. Make quenelles of the tartare and arrange them on the rice papers. Finish with a few lines of sour cream and a spoonful of caviar. Serve immediately on your prettiest plates. 😊

Social

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.