Beef Tartare Recipe
Hand-cut beef, capers, shallots, quail egg, and crostini.
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Ingredients
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Main Ingredients
Seasoning
For Serving
Method
Preparation of Ingredients
- 1
Prepare the Beef
Using a sharp knife, hand-cut the beef tenderloin into small, uniform cubes, approximately 1/4 inch in size. Place the beef in a mixing bowl.
- 2
Chop the Shallots and Capers
Finely chop the shallots and capers. Add them to the bowl with the beef.
- 3
Mixing and Seasoning
- 4
Season the Mixture
Add the Dijon mustard and Worcestershire sauce to the beef mixture. Season with salt and black pepper to taste. Mix gently but thoroughly to combine all ingredients.
- 5
Add the Quail Eggs
Carefully crack the quail eggs and separate the yolks from the whites. Gently place the yolks on top of the beef mixture, keeping the whites aside for another use.
Serving
- 6
Plate the Tartare
Using a ring mold, carefully pack the beef tartare mixture into a mold on a plate. Lift off the mold carefully to leave the tartare in a neat shape.
- 7
