“steak & Eggs™” Recipe
Hand-cut filet mignon tartare with Kaluga Hybrid caviar, milk toast
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Filet Mignon Tartare
Finely chop the filet mignon and place it in a mixing bowl. Add olive oil, capers, Dijon mustard, salt, black pepper, and chopped chives. Mix gently until combined.
- 2
Assemble the Dish
On a serving plate, shape the filet mignon mixture into a round patty. Create a small well in the center and place the egg yolks carefully on top.
- 3
Add Caviar
Spoon the Kaluga Hybrid caviar over the egg yolks, allowing it to cascade down the sides of the tartare.
- 4
Toast the Milk Bread
Lightly toast the slices of milk bread until golden brown. Cut into triangles or squares for serving.
- 5