Print Options:

Beef Tartare with Quail Egg

Yields2 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

Beef Tartare is a classic French delicacy, made with high-quality raw beef, finely seasoned with shallots, capers, Dijon mustard, and fresh herbs. It is elegantly molded into a circular shape and topped with a delicate quail egg yolk, adding richness to every bite. Served with toasted baguette slices, this dish is a refined and sophisticated appetizer.

Beef Tartare with Quail Egg

For the Tartare
 6 (170g) sushi-grade beef tenderloin, finely chopped
 1 tbsp shallots, finely minced
 1 tbsp capers, finely chopped
 1 tsp Dijon mustard
 1 tsp Worcestershire sauce
 ½ tsp Tabasco sauce (optional, for heat)
 1 tsp olive oil
 ½ tsp salt
 ¼ tsp freshly ground black pepper
 1 tsp fresh parsley, finely chopped
 ½ tsp chives, finely chopped
 ½ tsp lemon zest
 2 quail eggs
For Serving
 Baguette slices, toasted
 Microgreens or arugula (for garnish)
 Extra capers and chives (for garnish)
 Cracked black pepper
 Extra virgin olive oil (for drizzling, optional)
Prepare the Beef
1

 

  1. Chill the beef for 15 minutes to make it easier to chop.
  2. Using a sharp knife, finely dice the beef into small, even pieces.
  3. Transfer to a mixing bowl.
Mix the Tartare Seasoning
2

 

  1. Add finely minced shallots, capers, Dijon mustard, Worcestershire sauce, Tabasco sauce, olive oil, salt, and pepper to the beef.
  2. Gently mix everything together, ensuring even distribution of flavors.
  3. Stir in chopped parsley, chives, and lemon zest.
  4. Cover and let it rest for 10 minutes in the refrigerator to allow flavors to develop.
Prepare the Toasted Baguette
3

 

  1. Preheat the oven to 375°F (190°C).
  2. Slice the baguette into thin rounds and place them on a baking sheet.
  3. Brush lightly with olive oil and bake for 5-7 minutes until golden and crispy.
Plate the Tartare
4

 

  1. Use a round mold or a small cup to shape the tartare into a neat circle on a plate.
  2. Make a small indentation on top for the quail egg yolk.
  3. Carefully crack the quail egg and place the yolk in the center of the tartare.
Garnish and Serve
5

 

  1. Arrange toasted baguette slices around the tartare.
  2. Garnish with microgreens, extra capers, and a drizzle of olive oil.
  3. Sprinkle with freshly ground black pepper for extra flavor.
  4. Serve immediately and enjoy!
Pro Tips
6

 

  • For the best texture: Use a very sharp knife to finely chop the beef instead of a food processor.
  • For extra umami: Add a few drops of truffle oil or finely grated Parmesan.
  • For a unique twist: Serve with pickled red onions or horseradish cream.

Nutrition Facts

2 servings

Serving size