1 Skillet, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Slotted spatula, 1 Bowl, 1 Large knife
1 Peel the shallot and chop finely.
2 Remove stems from capers and finely chop.
3 Whisk the egg yolks together in a bowl with oil, mustard, Worcestershire sauce, and salt and pepper to taste.
4 Finely chop the steak filet (if used). Add the chopped steak, capers, shallot and ketchup to the egg yolks. Mix together and season with a little Tabasco to taste.
5 Shape the tartare into dumplings and place on 8 spoons or place the dumplings (keeping separate) on a plate.
6 Meanwhile, melt the butter in a pan over low heat. Remove from the heat. Break each quail egg carefully and place in the pan, keeping each individual egg separate.
7 Put the pan back on the stove over medium heat to cook the eggs.
8 Place 1 egg on each serving of the tartare and season with a little salt and pepper.