Filet Steak: Steak tartare with quail egg, capers & anchovies on homemade potato crisps
8 oz Cape Grim Beef Filet
- ½ cup minced shallot
- ¼ cup minced capers
- 1/2 cup diced pickle
- 1 large egg yolk or 3 quail eggs
- 1 tablespoon Dijon Mustard
- 3 anchovy fillets
- 2 tablespoons olive oil
- 1 lemon
- Salt and pepper
- Trim all excess fat chunks off the steaks. Then finely chop the filets into ¼ inch pieces. Do this by cutting the steaks into fine strips. Cut the strips in halves or thirds. Then cut the steak ribbons crosswise.
- Mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, 1 tablespoon lemon juice, and spicy mustard. Stir to combine.
- Set out a mixing bowl. Add the chopped steak, minced shallots, capers, egg yolk mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Mix well.
- Taste, then add additional salt, pepper, or lemon juice if desired.
- Serve immediately. For traditional plating, press the steak tartare into ramekins, then flip it out onto small serving plates in the shape of a disk. Garnish with extra parsley and/or capers. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky.
- Note: Be sure to use fresh high-quality beef and serve this dish immediately.
- Do not make ahead
- Serve with: baguette, crostini, potato chips