Kobe Beef Tartar with Caviar Recipe

Servings: 4


  • 24 ounces Farm 2 Market Kobe Beef Filet Mignon, minced by hand
  • Tabasco sauce
  • Salt and pepper
  • 4 tablespoons of drained capers, chopped
  • 4 tablespoons Dijon mustard
  • 6 minced shallots
  • 12 minced chives
  • 4 ounces of minced red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 ounce cognac
  • 2 ounces caviar
  • 1 loaf French bread, cut 1/4-inch thick and lightly toasted, approximately 24 pieces
  • 8 ounces salad mix


  1. In a large chilled bowl, add the first ten ingredients.
  2. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed.
  3. Pack 6 ounces of the tartare into a ring mold set on a chilled plate.
  4. Push down with a spoon to keep the mixture compact.
  5. Top with 20 grams of the caviar, smoothing out the top gently with a spoon.
  6. Remove the mold.
  7. Serve with 6 croutons and 2 ounces of greens on the side.

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