Charolais beef fillet tartare breaded with toasted pine nuts, caviar and crème fraîche

Recipe recommendation from kitchen director Christof Lang

Christof Lang is the kitchen director at the restaurant “La Becasse” in Aachen
Tartar mit Kaviar und Pinienkernen von Küchendirektor Christof Lang Rezeptempfehlung
Sternekoch Christof Lang

“We have been working successfully with Royal Caviar as an absolutely reliable partner for many years. We greatly appreciate the perfect quality level of all caviar products from this supplier.”

Kitchen Director Christof Lang

Ingredients for “Charolais fillet of beef tartare breaded with toasted pine nuts, caviar & crème fraîche” (serves 4)

  • 150 g pine nuts
  • 4 small salad bouquets
  • 2 tablespoons walnut oil vinaigrette
  • Sushi vinegar
  • salt, pepper
  • 1 piece 125 g tin of caviar
  • 4 small tsp (quenelles) French crème fraîche


  • 400 g Charolais fillet
    (chopped or ground through a 6 mm slice)
  • 1 finely chopped shallot
  • 2 egg yolks
  • 2 tbsp olive oil
  • 1 small tbsp hot mustard
  • 15 sweet cherry tomatoes (chopped and then strained)
  • Salt, pepper

Order the matching caviar:

From 110,00 

TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber

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Luxury carviar Melts creamy-soft on the tongue Grain size: 3,2 - 3,4 mm

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Nutty finish Grain size 2.8 - 3.0 mm Gold shimmering nuances A marine delicacy!

SALE -10%
From 125,00 113,00 

A marine delicacy Mild and balanced Grain size: 3,0 - 3,2 mm

Preparation (recipe for 4 people)

Carefully toast the pine nuts in a salamander (or in the oven with strong top heat) and leave to cool. Mix the tartare with all the ingredients and press into a ring. Remove the tartare from the ring, roll in the pine nuts and press down. Season the small salad with the vinaigrette, place a tablespoon of caviar on the tartare and decorate with a little (old fashion) gold. Dress and serve immediately.