Steak tartare with quail egg

Name: Steak tartare with quail egg
Prep time: 20m
Yield: 2
Cuisine: French

This French recipe uses raw ground beef and silky egg yolk

Cuisine:French

Cook time:

Prep time:20m

Servings:2

Steak tartare: 

125 gms flank steak (Australian Wagyu beef)

10 gms shallots

1 tsp parsley        

Pinch of black pepper

1 yolk of a quail egg

1 piece of sourdough bread

For the steak tartare sauce:

600 gms mayonnaise

200 gms ketchup

150 gms mustard, Dijon

125 gms gherkins (pickled baby cucumbers)

100 gms capers in vinegar chopped

10 gms tabasco sauce

15 gms Worcestershire sauce

1. Finely chop the gherkins and capers.

2. Mix all sauces.

3. Add the chopped items and mix well.

Note: This recipe makes the sauce in bulk.

1. Finely dice the steak.

2. Mix the chopped steak with the shallots, parsley, and black pepper.

3. Place the chopped steak mixture on a plate, forming a circle. Place the egg yolk in the centre.

4. Serve with toasted sourdough bread on the side.

Chef Roberto Toffoli

He is the Head Chef at voco Dubai, The Palm

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