Beef Tartare with Quail Egg, Micro Salad and Shallot Cream

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.

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.