Beefsteak with quail egg
10 servings
30 minutes
Beef steak with quail egg is a refined dish of European cuisine that combines the rich flavor of beef with the tenderness of quail egg. Its roots trace back to the traditions of classic steak, but the addition of an egg gives it a unique color and softness. Baked in the oven, the steak gains juiciness and a rich aroma, while the egg added at the end creates an appetizing and elegant finish. The combination of simple ingredients—minced meat, sautéed onions, and bread—makes it accessible yet sophisticated. Ideal for a festive dinner or a cozy family gathering. Served with greens and fresh vegetables, it complements the rich meat notes with freshness and lightness. This steak is a choice for gourmets who appreciate balance in taste and texture.
1
Add soaked and squeezed bread to the prepared minced meat, then add sautéed onion fried in vegetable oil until golden brown.
- White loaf (baton): 100 g
- Onion: 150 g
- Vegetable oil: 30 ml
2
Season with salt and black ground pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Preheat the oven to 150—160 ˚C. Mix the minced meat and form small round patties about 1.5—2 cm thick. Make a dent (nest) on top, place on a greased baking sheet, and send to the oven for 15 minutes.
- Ground beef: 950 g
- Vegetable oil: 30 ml
4
Take out the baking tray and crack a quail egg on each beefsteak. Put it in the oven for another 5-7 minutes. Serve on the table, garnished with greens and fresh vegetables.
- Quail egg: 10 pieces
