February 14, 2011

Beef Tartare, Quail's eggs & Toasts by Emlyn Thorrington

Among the restaurants we supply in Queensland Quails eggs is Peasant. 
This season, their chef, Emlyn, has devised a delicious new recipe 
& accepted to share his secrets! 
So, on your to-do list this week: 
go to the Barracks on Petrie Terrace, try their Beef Tartare, 
run home to order your Queensland Quails eggs & give their concoction a crack! Enjoy!

Ingredients (Serve 4)
  • 300g eye fillet of beef
  • 3 golden shallots, finely chopped
  • Small handful of cornichon, finely diced
  • 1 tbs small capers, rinsed & chopped
  • ½ bunch chopped chives
  • 8 Queensland Quails' egg yolks
  • ½ tsp Dijon mustard
  • A good splash cognac
  • Dash of Worcestershire sauce
  • Tabasco – to taste
  • Salt & freshly ground black pepper
  • 1 baguette, freshly sliced & toasted

Preparation Method
  1. Dice the beef as finely as possible, place in a mixing bowl, add the shallots, cornichon, capers & chives, mix well with your hands.
  2. Place 4 of the quail's eggs yolks in a separate bowl, whisk in the Dijon, cognac, Worcestershire & Tabasco, season with salt & pepper.
  3. Mix the egg mix into to beef until all evenly combined, check the spiciness, use a splash more Tabasco if you prefer a bit of heat.
  4. Divide the beef into 4 equal portions, mould rounds onto each plate, patting down to flattened the top, make a small well in the centre, place a quail's egg yolk in the centre of each tartare.
  5. Serve immediately with the warm toast. 

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