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Beef Tartare with Curry Vinaigrette

                This unusual take on Steak Tartare is courtesy of Philippe Conticini, who was the chef and pastry chef for Petrossian Boutique and Café in both New York City and Paris. More recently he has opened La Pâtisserie des Rêves at 93, rue du Bac, Paris. The unexpected here is the addition of honey, which is a stroke of genius.           

                1              pound beef filet, finely chopped

                5              tablespoons sesame seeds

                2              tablespoons plus ½ cup hazelnut oil

                2              teaspoons balsamic vinegar

                2              teaspoons fleur de sel

                2              tablespoons curry powder

                2              tablespoons honey

                3              tablespoons lemon juice

                2              tablespoons of caviar

                                finely crushed hazelnuts

In a bowl combine the beef, 2 tablespoons of sesame seeds, 2 tablespoons hazelnut oil, balsamic vinegar, and 1 teaspoon fleur de sel. Mix well.

Whisk together the curry powder, honey, lemon juice, remaining 3 tablespoons sesame seeds, remaining 1/2 cup hazelnut oil, and 1 tablespoon caviar.

Fill 24 tablespoons halfway with beef tartare. Sprinkle with curry vinaigrette, remaining 1 teaspoon fleur de sel, and crushed hazelnuts. Dab with remaining caviar. Arrange on a platter.