Cut beef tenderloin into small cubes.
Prepare the dressing by mixing mustard, ketchup, worcestershire, tobasco, finely chopped onions and capers, gherkins and grape seed oil. Combine with beef tenderloin and break a chicken egg into it, mix again and put on a plate. Drizzle with truffle oil.
To prepare spinach cream, you need to scald mini-spinach in hot water, then immediately throw it into ice, squeeze it out. Grill eggplant, peel. Add salt and goat cheese and blend in a blender until smooth.
Boil parmesan cheese and cream until a homogeneous consistency of sour cream.
Put spinach cream and cheese sauce next to the tartare. Decorate the tartare with Borodino bread chips and potato chips. Top with quail egg halves.