Beef Tartare with Mustard Caviar
Beef Tartare with Mustard Caviar
Ingredients
- ½ cup (90 g) mustard seeds
- ¼ cup (60 ml) apple cider vinegar
- ¼ cup (60 ml) water
- ¼ cup (55 g) sugar
- ½ tsp salt
- ½ lb (225 g) beef top sirloin cap steak (not tenderized) (see note)
- 2 tbsp (30 ml) olive oil
- 2 tbsp flat-leaf parsley, finely chopped, plus more leaves for serving
- 2 tbsp chives, finely chopped
- 2 tsp capers, drained and chopped
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 ml) lemon juice
- ½ tsp (2.5 ml) Worcestershire sauce
- Tabasco-style sauce, to taste
Instructions
- Place the mustard seeds in a small pot. Cover with cold water. Bring to a boil. Simmer for 2 minutes, stirring occasionally. Drain the mustard seeds and discard the cooking water. Repeat this process two more times.
- In the same pot, bring the vinegar, water, sugar and salt to a boil. Mix until the sugar has dissolved. Add the mustard seeds. Simmer over low heat for 5 minutes. Remove from the heat.
- Transfer to an airtight container and let cool. Cover and refrigerate for 1 hour 30 minutes or until completely chilled. The mustard caviar will keep in its marinade for 2 weeks in the refrigerator (see note).
Beef Tartare with Mustard Caviar