Elegant, rich and surprisingly simple – premium beef fillet meets creamy egg yolk, crisp brioche and Santos Gourmet Ossetra Caviar.
A refined transition into autumn
September in Mallorca still brings warm evenings, yet the first hints of autumn begin to appear. This dish captures exactly that transition.
Finely hand-cut beef fillet forms the base, seasoned delicately to preserve its natural flavour. A soft confit egg yolk adds richness and creaminess, while toasted brioche with a subtle touch of truffle brings warmth and depth.
The finishing touch is Santos Gourmet Ossetra Caviar. Its delicate salinity and slightly nutty character add elegance without overpowering the beef.
A sophisticated dish that looks impressive, yet requires only a handful of carefully selected ingredients.
Ingredients – Serves 2
- 240 g very fresh beef fillet
- 30–50 g Santos Gourmet Ossetra Caviar
- 2 very fresh egg yolks
- 2 slices of brioche
- 1 small shallot
- 1 tsp finely chopped capers, optional
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- A few drops of high-quality olive oil
- A few drops of fresh lemon juice
- Fleur de sel
- Freshly ground black pepper
- Fresh chives
For the truffle brioche:
- A little butter
- A few drops of truffle oil or freshly shaved truffle
Perfect Pairing
Blanc de Blancs Champagne
The freshness, acidity and minerality of a dry Blanc de Blancs Champagne pair beautifully with Ossetra Caviar while balancing the richness of the beef tartare.
Alternatively, choose a mineral-driven Chardonnay with little or no oak influence.
Preparation
1. Prepare the beef
Keep the beef fillet very cold before preparing it.
Using a sharp knife, cut the beef first into thin slices, then into strips and finally into small, even cubes.
For a refined tartare, avoid using a meat grinder. Hand-cutting the beef creates a much better texture and mouthfeel.
2. Season the tartare
Finely dice the shallot.
Combine the beef with the shallot, Dijon mustard, Worcestershire sauce, a few drops of olive oil and a little fresh lemon juice.
Season lightly with fleur de sel and freshly ground black pepper.
Add finely chopped capers and chives if desired.
The seasoning should remain subtle so that the flavour of the beef stays at the centre of the dish.
3. Confit the egg yolks
Carefully separate the egg yolks.
Heat neutral oil to approximately 65–70°C.
Gently place the yolks into the oil and cook for around 12–15 minutes, until slightly set on the outside while remaining beautifully creamy inside.
For a simpler version, a very soft-cooked egg yolk can also be used.
4. Prepare the truffle brioche
Cut the brioche into small rectangles or thin strips.
Melt a little butter in a pan and toast the brioche on both sides until golden and crisp.
Finish with just a few drops of truffle oil or a small amount of freshly shaved truffle.
Use the truffle sparingly so that it complements rather than overpowers the caviar.
5. Plate the dish
Using a serving ring, arrange the beef tartare neatly in the centre of the plate.
Carefully place the confit egg yolk on top.
Position the crisp truffle brioche alongside the tartare.
Just before serving, add a generous spoonful of Santos Gourmet Ossetra Caviar on top of the egg yolk or tartare.
Finish with a few finely sliced chives and, if desired, a delicate edible flower.
Gourmet Tip
The most memorable moment comes when the egg yolk is opened at the table and slowly blends with the beef tartare and caviar.
For an even more luxurious presentation, serve the caviar directly from the opened Santos Gourmet tin at the table.
Temperature is key: the tartare should be cool, the brioche warm and crisp, and the caviar perfectly chilled.