Covo Beef Tartare
A refined take on a classic, Covo’s Beef Tartare balances richness and brightness in every bite. Hand-diced beef is layered with charred red onion marmalade and horseradish crema, then finished with fresh chives, fried capers, cured egg yolk, and pickled mustard seeds for texture and depth.
Ingredients (Per Serving)
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2½ ounces hand-diced beef
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1 teaspoon charred red onion marmalade
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1 tablespoon horseradish crema
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1 teaspoon fresh chives
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1 teaspoon pickled mustard seeds
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5 fried capers
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Grated cured egg yolk, to finish
Preparation
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Prepare the base: Using a ring mold, gently press the hand-diced beef into an even layer at the center of a chilled plate. Avoid overworking the meat to maintain its delicate texture.
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Layer the flavor: Spoon the charred red onion marmalade over the top of the beef, spreading lightly to create a thin, even layer.
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Add creaminess: Place a generous dollop of horseradish crema on top or alongside the tartare for balance and brightness.
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Finish with texture: Sprinkle fresh chives and pickled mustard seeds evenly over the top. Garnish with fried capers for a crisp, briny contrast.
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Final touch: Grate cured egg yolk over the tartare just before serving for added richness and depth.
Serve immediately with toasted crostini or house-made crisps.
About Chef Felix Gonzalez
Felix Gonzalez, a New Jersey native, brings a disciplined, ingredient-driven approach to Italian cooking grounded in tradition and craftsmanship.
Trained at The Italian Culinary Academy in Colorno, Italy, and shaped by years with the Charlie Palmer Group in Manhattan, his background blends classical technique with steakhouse precision. Most recently, he served as Chef de Cuisine for Heritage Hospitality Group. At COVO, his cooking centers on scratch preparation, handmade pasta, prime meats, and trusted relationships with local New Jersey farms, simple, honest food executed with intention.