Steak Tartar with quail egg and toasted brioche. This 19th Century French classic dish is a much loved modern-day favourite and a best seller on the menu at Ananas Bar & Brasserie.


  • 50mL olive oil

  • 50g tomato ketchup

  • 37g Dijon mustard

  • 2mL lemon juice

  • 8mL Tabasco

  • 340g beef tenderloin (free of sinew)

  • 20g eschallots, finely chopped

  • 20g baby capers, finely chopped

  • 20g cornichons, finely chopped

  • 8g chives, finely copped

  • 8g Maldon sea salt

  • 6g freshly cracked black pepper

  • Garnish

  • 4 quail egg yolks

  • 2g Espellette pepper flakes

  • 12 watercress sprigs

  • 5mL extra virgin olive oil

  • 4 slices toasted brioche


  • 1.

    For the dressing, add the ketchup, mustard, lemon juice and Tabasco into a small mixing bowl, and whisk. While whisking, slowly add the olive oil in a thin stream until you have formed an emulsion. Transfer the mixture into a container and refrigerate.

  • 2.

    Using a sharp knife, carefully slice the beef tenderloin into even, 5mm dices.

  • 3.

    To serve, add all the ingredients with 20g of the dressing into a medium mixing bowl, and mix together with a spoon until well combined.

  • 4.

    Using a metal ring mould, place the tartare mixture evenly among four serving plates.

  • 5.

    Make a small indentation in the middle of the tartare, and place the quail egg yolk inside.

  • 6.

    Lightly dust the outside of the plates with the pepper flakes, then stand 3 sprigs of watercress evenly around the tartare. Finish with a small drizzle of olive oil around the plate, and serve with the toasted brioche.


Ananas Bar & Brasserie has a week-long line up of food and wine events from July 8 – July 14 to celebrate Bastille Day. For more information go to: 

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