 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
A very French dish, rich and extravagant but a real treat. From Petrossian restaurant in New York 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. Petrossian.
|
|