Name: Beef tartare with quail egg
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 (150g) thin sourdough baguette; olive oil, for drizzling; 12 quail eggs; 200 gram centre-cut beef fillet, finely chopped; 1 tablespoon drained capers, chopped; 2 tablespoon finely chopped eschalot; 1 tablespoon finely chopped gherkin; 2 tablespoon finely chopped fresh flat-leaf parsley; tabasco, to season; worcestershire sauce, to season

Beef tartare with quail egg

Makes 24 Item

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

1/2 (150g) thin sourdough baguette

olive oil, for drizzling

12 quail eggs

200 gram centre-cut beef fillet, finely chopped

1 tablespoon drained capers, chopped

2 tablespoon finely chopped eschalot

1 tablespoon finely chopped gherkin

2 tablespoon finely chopped fresh flat-leaf parsley

tabasco, to season

worcestershire sauce, to season

Method

1.To make croutons, preheat oven to 180°C (160°C fan-forced). Slice 24 thin rounds from baguette and lay on a baking tray. Drizzle with a little olive oil and season. Bake until golden and crisp, about 10 minutes.

2.Meanwhile, bring a small saucepan of water to the boil over medium-high heat. Add quail eggs and boil for 2 minutes. Remove with a slotted spoon and refresh in iced water; peel and cut in half.

3.Place beef, capers, eschalot, gherkin and parsley in a medium bowl and mix well. Season with salt and pepper and add olive oil, tabasco and worcestershire sauce to taste.

4.Spoon mixture onto croutons and top each with half a quail egg.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%