Steak tartare and caviar

Name: Steak tartare and caviar
Ingredients: 1 chopped pickle; 1 chopped capers; brioche bread; 1 Tin of caviar; Crème fraîche; 1 Finely chopped shallot; 3 Olive oil; 250 g Beef entrecote; Salt and pepper; 2 Eggs

The festive dinner has only truly begun once the appetizers have appeared on the table.With these snacks, you are sure to surprise your guests gastronomically. Serve them on stylish and surprising tableware for a festive start to your Christmas dinner!

Ingredients

1chopped pickle

1chopped capers

brioche bread

1Tin of caviar

Crème fraîche

1Finely chopped shallot

3Olive oil

250gBeef entrecote

Salt and pepper

2Eggs

Preparation

Cut the beef entrecote into tartare and mix with the shallot, olive oil, capers, and pickle.
Season with salt and pepper.
Cut out a slice of brioche bread, drizzle with olive oil, and bake until crispy in an oven or in a pan.
Cook the eggs in a warm water bath for 75 minutes at 64°C.
Remove the yolks from the eggs and place them in a bowl.
Whisk well with a whisk and fill a piping bag with the mixture.
Place a round of brioche toast in a ring mold.
Spoon the tartare into the ring and place the caviar on top of the tartare.
Pipe a little cooked egg yolk and a little crème fraîche on top.
Remove the ring and serve immediately.