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The Hirshon “Gilded Age” Steak Tartare with Caviar

The Hirshon “Gilded Age” Steak Tartare with Caviar

  • Total Time: 0 hours


  • 1 lb. American Wagyu Black grade filet mignon, very cold (you can also use ‘regular’ USDA Prime filet mignon)
  • ¼ lb. USDA Prime filet mignon, very cold
  • 3 shallots, minced
  • 2 tbsp. capers
  • 8 cornichon pickles, cut into small dice
  • 2 tbsp. flat-leaf parsley, chopped
  • 3 anchovy fillets, very finely minced – Ortiz brand strongly preferred
  • 2 tbsp. extra-virgin olive oil combined with 1 black garlic clove, crushed to a paste (optional, replace with one regular garlic clove crushed to a paste if you so prefer)
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • White pepper
  • 2 quail egg yolks
  • ***
  • 6 tbsp. Tartare Mayonnaise, made from:
  • 2 large egg yolks
  • 5 tbsp. Dijon mustard
  • 2 tsp. fresh-squeezed lemon juice
  • 1 tsp. sherry vinegar
  • 1 ½ tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 black truffle, very finely minced plus juice from the jar
  • ½ cup grapeseed oil
  • ½ cup olive oil
  • ⅛ cup Sir Kensington’s ketchup
  • 1 tbsp. + ½ tsp. Tabasco sauce
  • 1 tbsp. Cognac or Armagnac (TFD prefers Armagnac)
  • ***
  • Caviar to taste – TFD likes sevruga, but Paddlefish caviar is a lot less pricey
  • ***
  • minced chives for garnish
  • French fries or baguette slices to serve on the side


  1. Tartare Mayonnaise:
  2. Put all the ingredients except for the oils in the bowl of food processor. Blend for 30 seconds. With the blade still spinning, drizzle the grapeseed oil in a very slow stream, followed by the olive oil. This should take about 2 minutes.
  3. As the mayonnaise forms, the noise from the food processor will become louder, making a slapping sound, as it does with cake batter. Process until the mayonnaise is thick, with a creamy body.
  4. Add remaining ingredients and stir to combine. Refrigerate, covered, for up to 1 week.
  5. Take the beef out of the refrigerator; it should be very cold. Using a very sharp chef’s knife, cut the steak into thin ¼-inch slices.
  6. Stack 3 of the slices and slice lengthwise, every ½ inch, holding the stack in place. Then cut across the stack, again every ½ inch, cutting the steak into ½-inch dice. Hold the chopped steak in a bowl set over crushed ice in a larger bowl.
  7. In front of your salivating guests, add in the onion, capers, cornichons, parsley, anchovy, oil, garlic, salt, quail egg yolks and pepper. Gently mix with a fork until just combined.
  8. Using a ring mold, add tartare a bit more than ¾ of the way to the top. In a smaller ring mold, spread a layer of tartare mayonnaise. Add caviar on top of the mayo mold. Level off, unmold both and garnish with minced chives. Use extra mayo as a garnish on the plate as well. Again, do all this in front of your guests – the theater is part of the joy of this dish!
  9. Serve with fries, sliced baguette or fried waffle-cut potatoes and enjoy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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