Beef tartare with quail egg
Ingredients
- 225g eye fillet or rump
- 1 egg yolk, beaten
- 1 anchovy fillet
- 1 shallot, finely grated
- 2 cornichons, finely chopped
- 1 tsp salted capers, rinsed and minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- 3 drops Tabasco sauce
- Sea salt and black pepper
- 1 tsp olive oil for frying
- 2 quail eggs
- 1 punnet micro cress, e.g. mustard cress
- 1 tbsp extra virgin olive oil
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