Beef tartare

Name: Beef tartare (Confit quail egg yolk)
Yield: Makes 4
Ingredients: Olive oil; All purpose flour for coating; Vegetable oil; Kosher salt; 4 wood sorrel; 4 celery tops; 150 g charcoal; 48 Lilliput capers; 2 tbsps chopped chives; 1 shallot; 2 tbsps Worcestershire sauce; 100 ml milk, enough to cover; 100 g smoked eel, finely diced; 400 g beef fillet, finely diced; 25 ml smoked olive oil; 20 g shallot rings, finely sliced; 100 g tomato ketchup; 1 L extra virgin oil; 4 quail eggs

Confit quail egg yolk

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Smoked olive oil (25ml for this recipe)

150 g charcoal
1 L extra virgin oil

Starter

Method

Smoked olive oil

Light the charcoal and when really hot, place in a metal container with the olive oil. Let it cool down completely and then pass the olive oil through a fine muslin. Store in a glass bottle for up to a month.

Crispy shallots

Cover the shallots in milk and set aside. When needed, strain,