Description
A luxurious beef tartare dish topped with golden quail egg, perfect for a festive Christmas Eve dinner.
Ingredients
Scale
- 200 grams beef tenderloin
- 2 quail eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon capers, chopped
- 2 tablespoons shallots, finely diced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Finely chop the beef tenderloin and place it in a bowl.
- Add the Dijon mustard, Worcestershire sauce, capers, and shallots to the bowl and mix well.
- Season with salt and pepper to taste.
- Shape the beef mixture into a round patty on a plate.
- Carefully top the patty with the quail eggs, breaking them gently.
- Garnish with fresh herbs before serving.
Notes
- For a firmer texture, chill the beef before chopping.
- Ensure all ingredients are fresh for the best flavor.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: Raw
- Cuisine: French
Nutrition
- Serving Size: 1 patty
- Calories: 250
- Sugar: 0 grams
- Sodium: 200 mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Protein: 15 grams
- Cholesterol: 300 mg