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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
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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.