Beef Tartare with Mustard Caviar

Beef Tartare with Mustard Caviar

  • Preparation 30 min
  • Cooking 30 min
  • Chilling 1 h 30 min
  • Freezing 30 min
  • Servings 1
  • Makes 18 bites
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Mustard Caviar

    • ½ cup (90 g) mustard seeds
    • ¼ cup (60 ml) apple cider vinegar
    • ¼ cup (60 ml) water
    • ¼ cup (55 g) sugar
    • ½ tsp salt
  • Beef Tartare

    • ½ lb (225 g) beef top sirloin cap steak (not tenderized) (see note)
    • 2 tbsp (30 ml) olive oil
    • 2 tbsp flat-leaf parsley, finely chopped, plus more leaves for serving
    • 2 tbsp chives, finely chopped
    • 2 tsp capers, drained and chopped
    • 2 tsp (10 ml) Dijon mustard
    • 1 tsp (5 ml) lemon juice
    • ½ tsp (2.5 ml) Worcestershire sauce
    • Tabasco-style sauce, to taste

Preparation

  • Mustard Caviar

  • Beef Tartare

Note from Ricardo

The cap comes from the top section of the sirloin. This premium cut of beef, cheaper than the tenderloin or top round, is a great option for tartare. Since this is a slightly tougher cut of meat, we recommend freezing it for 30 minutes to make it easier to dice.

Mustard caviar is a versatile condiment that is a great addition to a charcuterie board, in a sandwich or with vegetables.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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