INGREDIENTS beef-tartare-with-caviar-and-quail-egg

Yields: 2 servings
Prep time: 25 minutes

Ingredients:

For the Beef Tartare:

· 200g (7 oz) very fresh, high-quality beef tenderloin or sirloin (trimmed of all fat and sinew)
· 1 small shallot, very finely minced
· 2 tablespoons capers, rinsed and finely chopped
· 3-4 cornichons (small gherkins), finely chopped
· 1 tablespoon fresh chives, finely chopped
· 1 tablespoon fresh parsley, finely chopped
· 1 teaspoon Dijon mustard
· 1 tablespoon extra virgin olive oil
· ½ teaspoon Worcestershire sauce
· A few drops of Tabasco or other hot sauce (to taste)
· Sea salt and freshly ground black pepper

For the Topping and Garnish:

· 30g (1 oz) high-quality caviar (e.g., Osetra, Kaluga or AmurFusion from Attilus Caviar range). 
· 2 fresh quail eggs
· Optional: Microgreens (chervil or parsley) or additional chives for garnish
· Optional: Melba toasts, thin toasted brioche, or plain blinis for serving