Ingredients:
4 oz Clean flat iron steak
(1 per patty) Quail egg, yolk only
½ tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
¼ tablespoon Ketchup
½ tablespoon Fresh chopped shallots
½ tablespoon Fresh chopped cappers
½ tablespoon Fresh chopped parsley
½ tablespoon Freshly chopped cornichon
Cognac one drop
¼ each Anchovy
A little olive oil and lemon juice to emulsify all ingredients.
Black pepper and salt to taste.
Procedure:
Mix all ingredients before adding the meat.
Incorporate meat into ingredient mixture.
Make a tartar patty from the meat mixture.
Display the tartar on a chilled plate.
Top with frisée, quail egg yolk, and warm grilled croutons.
Recipe Type: Authentic(1 per patty) Quail egg, yolk only
½ tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
¼ tablespoon Ketchup
½ tablespoon Fresh chopped shallots
½ tablespoon Fresh chopped cappers
½ tablespoon Fresh chopped parsley
½ tablespoon Freshly chopped cornichon
Cognac one drop
¼ each Anchovy
A little olive oil and lemon juice to emulsify all ingredients.
Black pepper and salt to taste.
Procedure:
Mix all ingredients before adding the meat.
Incorporate meat into ingredient mixture.
Make a tartar patty from the meat mixture.
Display the tartar on a chilled plate.
Top with frisée, quail egg yolk, and warm grilled croutons.
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef