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Haute Cuisine Steak & Eggs - Filet Mignon Tartare & Caviar

Once every couple of years, you want to celebrate something to the fullest and start your day with a breakfast at home that is fit for royalty.
While the steak & eggs recipe below does call for caviar, you can easily substitute with some imitation caviar or even use some salmon roe—it will still be incredibly delicious.
If you’re trying to splurge, try to buy a small cut of the most beautiful filet mignon you can find. It wouldn’t hurt to mention to the butcher that you are intending to use the meat for homemade steak tartare—they may have a suggestion of the best cut available for you to use.
The recipe below is intended to make 2 very fancy breakfast servings.

Ingredients

  • 4 oz high-quality filet mignon (cut into uniform 1/8” x 1/8” cubes)
  • 1 shallot (diced as finely as you can manage)
  • 1 Tbsp sherry vinegar
  • 1 Tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 Tbsp Extra Virgin Olive Oil
  • 3 drops Tabasco sauce
  • 1 pickled cornichon ( finely minced)
  • 3 Tbsp chives (finely sliced)
  • A few grinds of freshly-ground black pepper
  • ¼ of an egg yolk
  • Kosher salt (to taste)
  • 50g caviar (or salmon roe, or imitation caviar)
  • Golden-brown (hearty potato chips, like Cape Cod, for serving.)

Instructions 

  • Place the filet mignon on a piece of parchment paper on a small sheet tray in the freezer for about 5-10 minutes, or until it is quite firm but not yet fully frozen.
  • *You want the filet mignon to be a consistency where it is nearly frozen, but where you can still cut through it with a sharp knife.
  • Remove from freezer and quickly cut the beef into thin 1/8” planks.
  • Lay the planks flat onto the parchment and return to the freezer for a few more minutes.
  • Remove meat planks from the freezer and cut the planks into 1/8” wide julienne strips.
  • Quickly cut the 1/8” wide julienne strips of meat into 1/8” x 1/8” cubes.
  • Place the cubed beef in a glass bowl, cover with plastic wrap, and place in fridge while you prepare the other tartare ingredients.
  • When you have assembled all the tartare ingredients, combine the diced shallot with the sherry and red wine vinegar, Dijon mustard, olive oil, Tabasco, minced cornichon, chives, black pepper, and ¼ egg yolk.
  • Stir the mixture together to fully incorporate.
  • Season your diced tartare meat with salt and mix with the ingredients above until combined.
  • Taste and add more salt or vinegar if needed.
  • When ready, prepare ring molds on two plates and fill each one with the filet mignon tartare.
  • Top each ring of tartare with a few crushed Cape Cod potato chips and add on a large quenelle scoop of caviar, salmon roe, or imitation caviar.
  • Remove ring molds, serve, and enjoy.

Notes

This dish is definitely best prepared and eaten to order.
If you feel like blowing all of your savings on a single breakfast, maybe splurge for a 125g tin of caviar and scoop giant quenelles of caviar over homemade filet mignon tartare to share with your significant other or food-loving friend. Go big or go home.
If you want to skip the caviar entirely, just throw a quail egg on there—or even just a regular poached egg! It will be delicious, however you put it together.