Description
A delightful Beef Tartare dish topped with a quail egg, horseradish, and shaved Parmesan, perfect for a gourmet appetizer.
Ingredients
Scale
- 1 pound high-quality beef tenderloin, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon capers, finely chopped
- 1 tablespoon shallots, finely chopped
- 1 teaspoon horseradish sauce
- Salt and black pepper, to taste
- 4 quail eggs
- 1 ounce Parmesan cheese, shaved
- Fresh parsley, for garnish
- Toasted baguette slices, for serving
Instructions
- Begin by preparing the beef. Use a sharp knife to finely chop the beef tenderloin into small pieces, aiming for a uniform texture.
- In a mixing bowl, combine the chopped beef, Dijon mustard, Worcestershire sauce, capers, shallots, horseradish sauce, salt, and black pepper. Mix gently until all ingredients are well incorporated.
- Taste the mixture and adjust seasoning if necessary. If you prefer a spicier flavor, add more horseradish sauce.
- To serve, use a ring mold or a small bowl to shape the beef mixture onto individual plates. Press down gently to create a compact shape.
- Carefully crack a quail egg on top of each portion of beef tartare. If you prefer, you can also serve the eggs separately for guests to add themselves.
- Garnish each plate with shaved Parmesan cheese and a sprinkle of fresh parsley.
- Serve immediately with toasted baguette slices on the side for spreading the tartare.
Notes
- For a different flavor profile, add a few drops of hot sauce or a sprinkle of smoked paprika to the beef mixture.
- If quail eggs are unavailable, substitute with a regular chicken egg, cooked sunny-side up, for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 24g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: varies