MAKE IT AT HOME!
A single plump, luscious golden quail egg is the focal point of
signature tartare, with hand-cut chunks of quality Charolais beef bound together by the creamy yolk and seasoned generously with fresh herbs, mustard and Worcestershire sauce. Try it at the neighborhood bistro (15 McGregor St.,
Wan Chai, 2479-6833) or replicate it at home with this recipe from chef Johan Ducroquet. 4. 4 portions
• 480g of raw beef
• 20g each of red onion, garlic, coriander, pickles, capers • 2 tsp Savora mustard
• 4 tsp ketchup
• A dash of olive oil, Tabasco sauce, Worcestershire sauce • 4 quail egg yolks (can substitute regular egg yolks)
Using a sharp knife, slice the beef into small chunks. Do not use a mincer as this will create too fine a cut.
Finely dice the red onion, garlic, coriander, pickles and capers. Mix together in a bowl and adjust quantities to taste.
Add the beef chunks to the mixture with a dash of olive oil. Add mustard, ketchup, Tabasco sauce and Worcestershire sauce and mix. Season with salt and pepper to taste.
Arrange the mixture into four even piles on a glass dish and top gently with a quail egg yolk.
Chef Johan uses premium grade Charolais beef for his beef tartare, but the flank/bavette of any type of high-quality beef will work for this home recipe: Try City’super, Great or Oliver’s.
1. 2. 3. Eat with your eyes first at Mercedes Me Le Café Winebeast’s