Italian
Seared Beef Tartare with Cooked Shallot and Quail Egg
by Gambero Rosso · 452K subscribers on YouTube
A beef tartare with cooked shallot and anchovy, formed into a patty with a quail egg yolk and quickly seared.
- Difficulty
- medium
Ingredients
6 items- Shallot
- Acciughetta (acciughe sott'olio)Probably anchovy fillets in oil
- Olive Oil
- Magatello (o Girello)Beef cut, similar to eye of round
- Black Pepper
- Uovo di Quaglia
Method
- Finely chop the shallot.
- In a small pan with a drizzle of oil, gently cook the shallot over low heat until soft.
- Trim the beef fillet (magatello or girello), removing any external fat and connective tissue.
- Slice the beef thinly, then cut into small dice.
- Mix the cooked shallot with the diced beef. Season with black pepper.
- Heat a non-stick pan with a little oil.
- Using a ring mold, form a patty of the beef mixture. Make a small indentation in the center.
- Separate a quail egg, place the yolk in the center of the patty, then cover with a little more meat mixture if desired.
- Quickly sear the patty in the hot pan, just a few seconds per side.
- Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
