Description
A delightful and elegant Christmas Eve Beef Tartare topped with golden quail egg yolks, perfect for a festive celebration.
Ingredients
Scale
- 1 pound high-quality beef tenderloin, finely chopped
- 6 quail eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon chives, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice
- 4 slices of toasted baguette, for serving
Instructions
- Begin by ensuring your beef tenderloin is very fresh. Trim any excess fat and sinew, then finely chop the meat using a sharp knife. Place it in a mixing bowl.
- In a separate small bowl, combine the Dijon mustard, Worcestershire sauce, olive oil, lemon juice, capers, parsley, and chives. Mix well to create a flavorful dressing.
- Pour the dressing over the chopped beef and gently mix until the beef is evenly coated. Season with salt and freshly ground black pepper to taste.
- Carefully crack the quail eggs, separating the yolks from the whites. Set the yolks aside, discarding the whites or saving them for another use.
- To serve, divide the beef tartare mixture among four plates, shaping it into a small mound in the center of each plate.
- Top each mound with a quail egg yolk. Serve immediately with toasted baguette slices on the side.
Notes
- For a spicier kick, add a few dashes of hot sauce or a pinch of cayenne pepper to the beef mixture.
- If quail eggs are unavailable, substitute with a regular chicken egg yolk, but use only half for a similar presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 24g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: varies
Keywords: Christmas Eve Beef Tartare with Golden Quail Egg