Filet En Tartar

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.