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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.

Note 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.

Ingredients

Recipe for 4 persons

For the tartare

480 Gr

Boston cut beef

30 Ml

Capers

8 Unit(s)

Gherkins

2 Unit(s)

Shallot

12 Sprig(s)

Chives

For the horseradish mayonnaise

5 Ml

Lemon juice

5 Ml

Dijon mustard

200 Ml

Vegetable oil

25 Gr

Horseradish

1 Unit(s)

Egg yolk

For the croutons and quail egg

0.50 Unit(s)

Baguette

4 Unit(s)

Quail egg

Optional

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.

Cooking schedule