Dry-Aged Beef Tatar with Quail Egg – Spicy & Delicious!
The classic Beef Tatar can also be prepared with Dry-Aged filet. I would even claim it is better to eat it raw than to cook it! But that is up to everyone. For a good tartare, preparation is all. Because there are some ingredients that are blended together. These ingredients are not yet final, as anchovies, capers and also cognac can be added as required. Just as Dry-Aged Beef is stored, it is also a good advice to leave the tartar in the fridge for at least 20 minutes.
The variation with the quail egg is particularly beautiful, because the contrast between warm and cold and the complementary consistencies are great.
Preparation: Dry-Aged Beef Tatar with quail egg
- First cut the beef fillet into slices.
- Then cut into strips with a sharp knife.
- Now cut the strips into very very small pieces.
- Chop everything thoroughly again.
- Put the meat in a saucepan.
- Mix well with the remaining ingredients.
- Finally, remove the egg.
- Salt, peppers, to taste.
- Leave to cool for 20 minutes.
- Place in the forms and serve.
- Heat a pan with butter.
- Put the quail eggs in the pan.
- Medium cook and serve.
Ingredients: Dry-Aged Beef Tatar with Quail Egg
- For 4 people as a starter
- 300 g beef fillet, dry-aged
- 4 Quail eggs
- 1 piece of shawot (finely chopped)
- 1 piece of pickled gherkin (finely chopped)
- 1 tsp Dijonsenf
- 2 tsp ketchup
- Some butter for frying
- 5 drops of Tabascosauce
- 1 tsp Parsley (chopped)
- salt
- pepper
- 4 tablespoons olive oil
- 1 splash of worcestershire sauce
- 1 egg yolk
Tip: The Tatar is very well prepared. Simply cool and thoroughly mix again before serving.
