Beef Tartare with Quail Eggs
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Main
Beef Tartare is all about the quality of the meat. Our prime, 21-day aged tenderloin is an excellent place to start. Add just the right amount of perfect flavorings, and you have a classic. Top it with a raw quail egg, and you’ve managed to guild the lily!
Ingredients
- 1 lb. beef tenderloin, trimmed of all excess fat
- 4 tsp Dijon mustard
- ¼ cup shallot, minced
- 3 Tbsp capers
- 4 Tbsp fresh parsley, minced
- 2 Tbsp Worcestershire sauce
- 4 raw quail egg yolks
- Salt and pepper, to taste
- Crackers or toasted bread, to serve
Instructions
- Place tenderloin in freezer 30 minutes before to make for easier cutting.
- Meanwhile, mix mustard, shallot, capers, parsley, and Worcestershire sauce. Season with salt and pepper, and set aside.
- Remove beef from freezer and cut into small dice. Add beef to sauce mixture, taste for seasoning and adjust as necessary.
- Using a ring mold or cup, divide beef onto four serving dishes. Make a small indent on the top of each tartare portion, and place a raw quail egg yolk on top.
- Serve with crackers or toasted bread and enjoy!
