Description
A gourmet dish featuring finely chopped raw beef, topped with a quail egg and complemented by horseradish and parmesan.
Ingredients
Scale
- 200 grams beef tenderloin
- 2 quail eggs
- 1 tablespoon horseradish
- 30 grams grated parmesan cheese
- 1 shallot, finely chopped
- 1 tablespoon capers, chopped
- 1 tablespoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Finely chop the beef tenderloin and place it in a mixing bowl.
- Add chopped shallots, capers, horseradish, and Dijon mustard to the beef.
- Season with salt and pepper, then mix well to combine.
- Plate the beef mixture, shaping it into a mound.
- Carefully place a quail egg on top of the beef tartare.
- Sprinkle grated parmesan cheese over the dish.
- Serve immediately with toasted bread or crackers.
Notes
- This dish is best served fresh due to the raw meat.
- Adjust the amount of horseradish based on your taste preference.
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 200 mg