Place the filet mignon in the freezer for 15–20 minutes until slightly firm but not frozen solid. This firms the flesh and makes it easier to hand-chop finely.

Using a very sharp chef's knife, trim any sinew or fat from the chilled beef. Cut the beef into thin 1/4" slices, then into 1/4" strips and finally into small uniform dice. Continue chopping by rocking the knife until pieces are about 1/8" (a coarse mince). Aim for an even texture — do not process in a food processor.

Finely mince the shallot and roughly chop the capers. Place the chopped shallot and capers on paper towel and press lightly to remove excess moisture.

In a medium bowl combine the chopped beef, minced shallot, chopped capers, Dijon mustard, Worcestershire sauce, olive oil, chopped parsley, lemon juice, kosher salt and half of the black pepper. Gently fold with a spoon (or two) until evenly combined. Taste a small amount and adjust seasoning with remaining salt/pepper as needed. Keep chilled while you prepare crisps and eggs.

Quail eggs

Bring a small pot of water to a gentle boil. Carefully lower quail eggs (in their shells) into boiling water and cook for 2 minutes for very soft-set whites and runny yolks. Remove and immediately transfer to an ice bath for 1 minute to stop cooking. Crack each quail egg into a small bowl; place one egg on top of each portion at plating time.

Potato Crisps & Assembly

Make potato crisps

Using a mandoline or very sharp knife, slice the Yukon Gold potatoes paper-thin (about 1–1.5 mm). Rinse the slices in cold water to remove surface starch, then dry thoroughly in a clean kitchen towel or paper towels.

In a small heavy-bottomed pot or deep skillet, heat neutral oil to 350°F (175°C). Fry potato slices in batches without crowding for 1–2 minutes until edges curl and they are golden and crispy. Remove with a slotted spoon to a paper towel-lined tray and immediately season with fine sea salt. Keep warm or at room temperature.

Plate and finish

Portion the tartare into 4 equal servings (about 2.5 oz / 75 g each). Use a ring mold if desired: pack the mixture into the ring and press gently, then lift the ring. Make a small well in the center of each portion and gently slide a soft-cooked quail egg into the well (or place on top).

Place 3–4 potato crisps leaning against each tartare portion. Garnish with a sprinkle of remaining chopped parsley, a small crack of black pepper, and a microgreen or parsley sprig if using. Serve immediately with toasted bread or additional crisps on the side.