Galician Steak Tartare is often see served with a raw egg yolk, my version uses a quails egg. In years gone by this dish was known as steak àl 'Americaine.
400g of Galican beef fillet, finley diced
40g of banana shallots, finley chopped
40g of cornichons, finely shopped here a theme going on here…
40g baby capers, finley chopped, there a theme going on here…
1 tbsp of tomato ketchup
1 tsp flat-leaf parsley, finely choppede a theme going on here…
5 drops of tabasco
10 ml Spanish Brandy
1 tsp of chives, finley chopped
1 tsp flat-leaf parsley, finley chopped
Salt and pepper to taste
4 quails egg yokes
4 slices of sourdough bread
Spanish extra virgin olive oil for drizzling
1. In a large bowl, combine all the ingredients for the steak tartare until the mix starts to bind together. Allow the mix to sit for 10 minutes for the flavours to blend together.
2. To plate the steak tartare, spoon the mix into an individual round cutter mould on all four plates. Drizzle each portion with a little of the sauce left in the bowl. Top each tartare with a raw quail egg yolk and accompany with a slice of toasted sourdough bread and some dressed rocket leaves in extra virgin olive oil. Season with a touch of salt and serve immediately.
Quails eggs have a much tougher membrane than a hens egg. To take the top off use a serrated tomato knife and cut the thicker end not the pointed end. This way you will be able to remove the egg from the shell, separate the yoke and carefully replace in the shell.
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