Steak Tartar with Quail Yolk

Ingredients:

· 20-25 Mini tartlets Onion Masdeu
· Beef steak tartar

200 g of beef tenderloin
5 g of capers
5 g pickles in vinegar
5 g of onion or shallot
Mustard (1 teaspoon)
Worcestershire sauce (a dash)
Whiskey (a dash)
Barbecue sauce (a dash)
Extra virgin olive oil
Tabasco sauce
Salt
Ground black pepper

· 20 quail eggs (only the yolk)

Elaboration:

Beef steak tartar
1. Freeze the meat for 24 hours before making the tartar.
2.Clean the meat fibers, or fat’s remainders, and cut into 5mm cubes. It is important that the meat’s cut is clean and avoid making minced meat.
3. Chop the onion, capers, pickles in vinegar and mix with the meat.
4. Add the mustard and extra virgin olive oil.
5. Season with salt and pepper, and the sauces.
6. Reserve in the fridge until the time of use.

Assembly:

Fill the tartlet with the tartar. Add the egg yolk.

Optionally, decorate with mini soufflé potato.