Spicy Beef Tartare
with Quail Egg
|Saturated Fat Acids||3.4 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Peel the shallot and chop finely.
Remove stems from capers and finely chop.
Whisk the egg yolks together in a bowl with oil, mustard, Worcestershire sauce, and salt and pepper to taste.
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.
Shape the tartare into dumplings and place on 8 spoons or place the dumplings (keeping separate) on a plate.
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.
Put the pan back on the stove over medium heat to cook the eggs.
Place 1 egg on each serving of the tartare and season with a little salt and pepper.