Beef Tartare With Quail Egg

• 1 None long thin sourdough baguette
• None None Olive oil, for drizzling
• 12 None quail eggs
• 8 oz center-cut beef tenderloin, finely chopped
• 1 tbsp drained capers, chopped
• 2 tbsp finely chopped shallot
• 1 tbsp finely chopped gherkin
• 2 tbsp finely chopped fresh flat-leaf parsley
• None None Tabasco sauce, to season
• None None Worcestershire sauce, to season

1. For the croutons, preheat oven to 350u0b0F. Slice 24 thin rounds from baguette and place on a baking pan. Drizzle with a little olive oil and season. Bake about 10 mins until golden and crisp.
2. Meanwhile, bring a small saucepan of water to a boil on medium-high heat. Add quail eggs and boil for 2 mins. Remove with a slotted spoon and refresh in iced water. Peel eggs and cut in half.
3. Place beef, capers, shallot, gherkin and parsley in a medium bowl and mix well. Season with salt and pepper and add olive oil, Tabasco and Worcestershire sauce to taste.
4. Spoon mixture onto croutons and top each with half a quail egg.

baguette, olive oil, eggs, center, capers, shallot, gherkin, parsley, tabasco sauce, worcestershire sauce

Taken from recipes-plus.com/api/v2.0/recipes/36308 (may not work)