Dutch Steak Tartare with Quail Egg

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This version leans festive and elegant, with finely cut beef, mustard, Worcestershire sauce, cornichons with chili and a tiny quail yolk set right in the centre.

Serves: 6 people

Preparation time: 50 min

Ingredients

• Beef rump steak – 520 g
• Shallots – 2
• Mustard – 3 tsp
• Worcestershire sauce – 3 tsp
• Tabasco – to taste
• Cornichons with chili – 10
• Capers – to taste
• Baguette – 1
• Quail eggs – 6
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Heat the oven to 200 degrees Celsius. Slice the baguette very thinly, brush the slices lightly with oil and toast them until crisp and golden.
STEP 2
Finely chop the shallots, the cornichons and the capers and place them in a large bowl.
STEP 3
Cut the beef into tiny hand-cut pieces, about as fine as the shallot, so the tartare keeps a delicate texture rather than turning pasty.
STEP 4
Add the mustard, Worcestershire sauce, tabasco, salt and pepper and mix everything gently but thoroughly. Taste before shaping and adjust the heat if needed.
STEP 5
Form the tartare on plates with a ring if you want a neat presentation. Crack the quail eggs carefully, keep half of each shell if possible and place one yolk in the middle of each portion. Serve with the toasted bread.