Beef Tartare With Quail Egg - cooking recipe

Ingredients

1 None long thin sourdough baguette
None None Olive oil, for drizzling
12 None quail eggs
8 oz center-cut beef tenderloin, finely chopped
1 tbsp drained capers, chopped
2 tbsp finely chopped shallot
1 tbsp finely chopped gherkin
2 tbsp finely chopped fresh flat-leaf parsley
None None Tabasco sauce, to season
None None Worcestershire sauce, to season

Preparation

For the croutons, preheat oven to 350\u00b0F. Slice 24 thin rounds from baguette and place on a baking pan. Drizzle with a little olive oil and season. Bake about 10 mins until golden and crisp.
Meanwhile, bring a small saucepan of water to a boil on medium-high heat. Add quail eggs and boil for 2 mins. Remove with a slotted spoon and refresh in iced water. Peel eggs and cut in half.
Place beef, capers, shallot, 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.
Spoon mixture onto croutons and top each with half a quail egg.