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.
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.
Using a sharp knife, carefully slice the beef tenderloin into even, 5mm dices.
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.
Using a metal ring mould, place the tartare mixture evenly among four serving plates.
Make a small indentation in the middle of the tartare, and place the quail egg yolk inside.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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: www.ananas.com.au/whats-on/
Trending This Week