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Beef Tartare with Quail Egg and Vegetable Chips

Steak tartare with raw egg yolk and garnish.

So savory, you can’t get enough of this easy Beef Tartare recipe served with quail egg and vegetable chips from Fat Olives in Richland. A perfect match for WIT Cellars Cabernet Sauvignon!

2018 WIT Cellars Cabernet Sauvignon

The nose has hints of sweet cherry, vanilla, and currant jam. The palate is full and complex with layers of ripe red fruits, such as raspberry and cranberry, that fold into dark flavors of blackberries, blueberries, and black currants. These are then layered onto cola, cedar, and dried herbal notes. This wine finishes boldly with silky tannins that linger and leave you wanting another sip.

 

 

Gourmet steak tartare with egg yolk and herbs.
Fat Olives

Beef Tartare with Quail Egg and Vegetable Chips

Pairs Beautifully with 2018 WIT Cellars Cabernet Sauvignon
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Beef Tenderloin
  • 4 Quail Eggs
  • Vegetable Chips Store-Bought
Sauce
  • 2 tbsp Dijon Mustard
  • 2 tbsp Ketchup
  • 2 tbsp Capers Minced
  • 2 tbsp Cornichons
  • 1 Egg Yolk
  • 1 small Shallot Minced
  • 1 tbsp Olive Oil
  • Parsley Minced
  • Chives Finely Chopped
  • Worcestershire Sauce
  • Tabasco Sauce
  • Brandy
  • Black Pepper Ground
  • Sea Salt

Method
 

  1. Dice meat by hand.
  2. Mix all sauce ingredients together.
  3. Toss beef into sauce mix to combine.
  4. Pack and form into 4 individual servings.
  5. Top each with a quail egg.
  6. Serve with store-bought vegetable chips.