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Beef tartar, horseradish mayonnaise, fried quail egg

Mains, Beef

Knife cut Boston beef seasoned with capers, gherkins, shallots and chives, flavored with horseradish mayo and served with a fride quail egg, and a few croutons.


Recipe for 4 persons

For the tartare

480 Gr
Boston cut beef
30 Ml
8 Unit(s)
2 Unit(s)
12 Sprig(s)

For the horseradish mayonnaise

5 Ml
Lemon juice
5 Ml
Dijon mustard
200 Ml
Vegetable oil
25 Gr
1 Unit(s)
Egg yolk

For the croutons and quail egg

0.50 Unit(s)
4 Unit(s)
Quail egg


4 Handful(s)
Mixed greens
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation
    Finely chop the gherkins, capers, shallot and chives. Cut the beef into small cubes.
  • Croutons preparation
    Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
  • Horseradish mayonnaise preparation
    Mix the lemon juice with Dijon mustard and egg yolk using a little whisk. Then stir in the vegetable oil gradually while whisking. Season with salt and pepper.
  • Tartare preparation
    In a large bowl, mix the beef, gherkins, capers, shallots, chives and a drop of horseradish mayo to bind the whole thing. Mix well. Now you will season your tartare and it's all about personal taste. Add some salt and pepper, pour a little more mayo to adjust the seasoning if necessary.
  • Quail eggs preparation
    Cook the quail eggs on low heat in a non-stick pan on one side only.
  • To serve
    Draw a line of horseradish mayo on your plate. Use a ring mold to serve your tartare and place a quail egg on top . Accompany your tartare with baguette croutons and eventually a mixed green salad dressed with horseradish mayo.
Boston cut is ideal for a tartare: inexpensive, very tasty and very tender when served raw or very ligthly cooked. Tell your butcher that you intend to prepare a tartare and he will suggest you a very fresh piece.

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