Spicy Tatar

Ingredients

• 1 small Shallot
• 3 small caper berries
• 2 egg yolks
• 3 tbsp extra‑virgin olive oil
• 1.5 tsp Dijon mustard
• 2 tbsp Worcestershire sauce
• Salt
• Pepper
• 400 g beef tenderloin (finely minced by the butcher)
• 1 tsp ketchup
• a splash of Tabasco
• 15 g butter
• 8 quail eggs

Instructions

1. 1.

   Peel and finely dice the shallot.

2. 2.

   Remove the stems from the caper berries and finely chop them.

3. 3.

   Whisk the egg yolks with oil, mustard, Worcestershire sauce, salt, and pepper in a bowl.

4. 4.

   Add the minced beef, capers, diced shallots, and ketchup to the yolk mixture; knead and season with a touch of Tabasco if desired.

5. 5.

   Shape the tatar into small balls or serve on eight spoons or plates.

6. 6.

   Meanwhile, melt butter in a pan over low heat. Remove from heat. Carefully crack the quail eggs into the pan.

7. 7.

   Return the pan to the stove and cook the poached eggs over medium heat until set.

8. 8.

   Place one cooked egg atop each tatar portion; sprinkle with salt and pepper.