Beef tartare with quail egg
Photo: Marina Oliphant
Because the beef is eaten raw, it must be super-fresh, well-trimmed of fat and eaten on the same day as mincing or chopping. For the best result, chop by hand, or ask your butcher to mince the beef coarsely. Serve with extra Tabasco, olive oil, lemon cheeks, sea salt and pepper at the table.
- 225g eye fillet or rump
- 1 egg yolk, beaten
- 1 anchovy fillet
- 1 shallot, finely grated
- 2 cornichons, finely chopped
- 1 tsp salted capers, rinsed and minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- 3 drops Tabasco sauce
- Sea salt and black pepper
- 1 tsp olive oil for frying
- 2 quail eggs
- 1 punnet micro cress, e.g. mustard cress
- 1 tbsp extra virgin olive oil
To hand-chop beef, trim off any fat, then thinly slice the meat. Cut each slice into matchsticks, then cut across into small cubes.
Lightly toss beef with egg yolk, anchovy, shallot, cornichons, capers, mustard, Worcestershire, Tabasco sauce, salt and pepper until well mixed. Refrigerate until required.
Heat oil in a non-stick frypan and fry quail eggs until the whites set. Remove from heat and leave in pan for five minutes, to lightly set the yolk.
Shape the meat into two round patties, using a chef's ring if you have one, and place on serving plates. Top with a quail egg, sea salt and pepper. Snip off one tablespoon of micro cress and scatter around, drizzle with a little extra virgin olive oil and serve with hot toast.
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