John Myers
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Beef Tartare with Quail Egg, Micro Salad and Shallot Cream
The perfect beef tartare with quail egg, micro salad and shallot cream recipe with a picture and simple step-by-step instructions.
- 800 g Beef fillet
- Salt
- Pepper
- Mustard
- Egg
- Gherkins
- Tabasco
- Capers
- Shallots
- Sour cream
- Creme fraiche Cheese
- Sriracha sauce
- Quail eggs
- Butter
- Salad
- Fresh cress
Tatar:
- Put the beef fillet in the freezer for about 1 hour so that it can be cut better. Then cut as thin slices as possible with a very sharp knife and then cut into small pieces. Season with salt, pepper, mustard, egg, gherkins, tabasco and capers and season to taste.
Shallot cream:
- Chop the shallots and mix with 2 tablespoons of sour cream, 2 tablespoons of creme fraiche with Tabasco, salt, pepper and Sriracha sauce. Fry the quail egg in a pan with butter (like a fried egg). Wash the lettuce and cress and pour just a little olive oil over them. Then arrange the whole thing nicely on a plate and smoke the tartare with a smoke gun under a glass and serve.
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