24 ounces of beef tenderloin, cleaned and minced by hand
Tabasco sauce to taste
salt and pepper to taste
4 tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
80 grams Transmontanus caviar, available at www.petrossian.com/caviar-1.html
1 baguette cut ¼" thick and lightly toasted, approximately 24 pieces
8 ounces of salad greens

In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact.

Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold.

Serve with 6 croutons and 2 ounces of greens on the side.

Serves 4

Submitted by: Petrossian New York