Beef tartare with quail eggs
2 servings
55 minutes
Beef tartare with quail eggs is an exquisite dish of French cuisine that embodies the idea of refined taste and noble simplicity. Its roots go back centuries when meat was served raw to highlight the freshness and quality of the product. Juicy beef tenderloin, finely chopped and mixed with spicy Dijon mustard, acquires a rich flavor with subtle spicy notes. The addition of Worcestershire sauce and capers gives it depth, while fresh arugula and three types of onion add lightness and aromatic freshness. The finishing touch is the delicate quail yolk that makes the texture velvety and harmonious. This tartare pairs perfectly with balsamic sauce, emphasizing the balance between sour, sweet, and spicy. It is served as a refined appetizer that reveals the full palette of gastronomic pleasure.
1
Chop finely: red onion, white onion, green onion, basil. Do not mix.
- Red onion: 0.3 head
- White onion: to taste
- Spring onion: to taste
- Green basil: to taste
2
Next, the meat. We use only beef tenderloin. Remove the light veins. Chop finely, about 5x5mm.
- Beef tenderloin: 300 g
3
Mix mustard and chopped meat, add salt, black pepper, red pepper, and Worcestershire sauce.
- Dijon mustard: to taste
- Salt: to taste
- Ground black pepper: to taste
- Red chili pepper: to taste
- Worcestershire sauce: to taste
4
Use the mold to place the meat on the plate.
5
Place the vegetables, capers, and arugula nearby.
- Capers: to taste
- Rocket (arugula): to taste
6
Decorate the tartare with raw quail egg yolk. With balsamic sauce.
- Quail egg: 2 pieces
- Balsamic glaze: to taste
