By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Beef tartare with caviar is the steakhouse classic that signals a proper occasion. The richness of raw aged beef meets the salty pop of caviar, with shallots, capers, and Worcestershire sauce providing complexity in the background.
The technique is simple: hand-cut very fresh fillet steak into small dice, dress lightly, top with caviar, eat with toast or chips. The single rule is hand-cut, never minced. Mincing crushes the muscle fibres and ruins the texture.
Key Takeaways
- Use centre-cut fillet steak, properly aged, hand-cut into 5mm dice
- Source from a butcher, not supermarket pre-packed
- Dress to order, never in advance
- 8-10g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Serve with toasted brioche or kettle chips
The Ingredients
Serves 4 as a starter
For the tartare:
- 400g centre-cut fillet steak, hand-cut into 5mm dice
- 1 small shallot, very finely diced
- 2 tsp finely chopped capers
- 2 tsp finely chopped cornichons (gherkins)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- A few drops of Tabasco
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp extra virgin olive oil
- 2 large fresh egg yolks (for stirring through)
- Sea salt and freshly cracked black pepper
For topping and serving:
- 30-40g Royal Oscietra
- 8 thin slices of toasted brioche or 16 thick kettle chips
- 1 tbsp finely sliced chives
- A few flakes of Maldon sea salt
The Method
Step 1: Hand-Cut the Beef
Trim any sinew or fat from the fillet. Cut into 5mm-thick slices, then 5mm strips, then 5mm dice. Refrigerate the diced beef immediately.
Step 2: Mix the Seasonings
In a small bowl, combine the shallot, capers, cornichons, mustard, Worcestershire, Tabasco, parsley, and olive oil. Mix well.
Step 3: Combine
Take the chilled beef out of the fridge. Add the seasoning mixture and mix gently with a fork. Don't squash the dice. Add 1 of the egg yolks and stir gently until incorporated. Season with sea salt and a generous crack of black pepper.
Step 4: Plate and Top
Spoon equal portions onto 4 chilled plates, mounded slightly in the centre. Don't flatten.
Top each portion with 8-10g of caviar. Scatter chives and a flake of sea salt. Serve immediately with toasted brioche or kettle chips alongside.
The second egg yolk is optional: place a small egg yolk well in the centre of each portion before adding the caviar, for diners who want to stir it through.
Tips for Getting It Right
Hand-cut, never minced. Mincing crushes the beef fibres and turns the tartare into a paste. Hand-cutting preserves the texture and bite that makes this dish work.
Buy whole fillet, not pre-cut. Pre-cut steaks have been exposed to air longer and the surface bacteria are higher. A whole fillet from a good butcher gives you the freshest possible meat.
Keep everything cold. The beef stays in the fridge until the moment of cutting. The bowl is chilled. The plates are chilled. Cold beef tartare tastes correct. Warm beef tartare tastes off.
Don't overdress. The beef flavour is the star. The seasonings should provide background complexity, not dominate.
Eat within 30 minutes of dressing. Tartare goes off fast at room temperature. Make to order.
Variations and Pairings
With Beluga: Use 30g of Beluga XXL divided across 4 portions.
With truffle: Shave fresh black truffle over each portion alongside the caviar. The triple-luxury format.
With wagyu: Use A5 wagyu fillet for a more intense, marbled version. Reduce portion to 80g per person, the wagyu is rich.
Wine pairing: A vintage Bordeaux, a Barbera, or a chilled glass of vodka. Avoid heavy oaked whites.
For more luxury starters, see our tuna tartare with caviar and scallop tartare with caviar recipes.
Frequently Asked Questions
Is raw beef safe to eat?
Yes, when sourced fresh. Get whole fillet from a reputable butcher and use the same day. The risk with raw beef is salmonella from surface contamination, which is minimised with fresh whole cuts that have been hand-cut just before serving.
What's the right cut for beef tartare?
Centre-cut fillet is the textbook choice. It's the most tender cut and has minimal connective tissue. Sirloin works as a substitute but the texture is slightly less refined.
Can I make it without raw egg?
Yes. Skip the stirred-in yolk and increase the olive oil by 1 tablespoon to maintain moisture. The dish is slightly less rich but still excellent.
How much beef per person?
For a starter, 100g per person is generous. For a main course, 180-200g per person.
Further Reading
A plate of beef tartare with caviar is one of those starters that defines old-school steakhouse luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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