Tartar with quail egg

Ingredients

• 600 g tenderloin
• 1 red onion
• 3 tsp capers
• 5 sprigs of parsley
• 5 pickled cucumbers
• 4 quail eggs

Cooking

Step 1

Remove all films from the cutout - a perfectly clean surface should remain. Finely chop the meat.

Step 2

Finely chop the red onion, capers, parsley, cucumbers. Mix everything with meat.

Step 3

Divide the meat into 4 parts, form a round cutlet from each.

Step 4

Make a well in the middle of each patty and arrange on a plate. Place a quail egg yolk into the grooves in the meat. Arrange cherry tomatoes, lettuce and toast around the tartare. In the center of the table, place a small bowl of mustard, bottles of olive oil, Tabasco sauce, and Worcestershire sauce, as well as a salt shaker and a black pepper grinder. The point is that everyone in their plate mixes the tartare with the rest of the ingredients as they wish.