Quick & Easy

Beef tartare with quail egg

Beef tartare with quail eggAustralian House & Garden
24 Item



1.To make croutons, preheat oven to 180°C (160°C fan-forced). Slice 24 thin rounds from baguette and lay on a baking tray. Drizzle with a little olive oil and season. Bake until golden and crisp, about 10 minutes.
2.Meanwhile, bring a small saucepan of water to the boil over medium-high heat. Add quail eggs and boil for 2 minutes. Remove with a slotted spoon and refresh in iced water; peel and cut in half.
3.Place beef, capers, eschalot, gherkin and parsley in a medium bowl and mix well. Season with salt and pepper and add olive oil, tabasco and worcestershire sauce to taste.
4.Spoon mixture onto croutons and top each with half a quail egg.

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