Bites of beef tartare with caviar

Name: Bites of beef tartare with caviar
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 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 caviar from sturgeon

Favorites

35min

•

Next Level

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

Kitchen must haves

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 caviar from sturgeon

Preparation method

How do you make this?

Mix the minced meat with the shallot, mayonnaise, and Worcestershire and Tabasco sauces. Season generously with pepper and salt and taste. For this dish, you need 200 grams of meat, but I always order a bit more: it's ridiculous to have your butcher grind just 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 kitchen paper, 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 some lines of sour cream and a spoonful of caviar. Serve immediately on your prettiest plates. 😊

Tips

The rice sheets can also be replaced by toasts. Do not see your quenelles: heaps are also more than good. And yes, humor and beauty is important at the table! I received a "hanging" gift from Els. It normally hangs on the wall in my office, but I knew that I would do something more with it. Bruno V. Roels makes them!