Festive Beef Tartar to Make Yourself

For the festive Beef Tatar, first cut the meat very finely with a sharp knife or weigh it with a cradle knife. (If possible, do not mince, otherwise the beef tartar has no “bite”.) Chill again.

Now finely chop the pickled gherkins, spring onions, capers and chives and arrange each in small bowls. Add caviar, mustard, tomato paste, Worcestershire sauce, Tabasco sauce and spices to small bowls. (Small Chinese bowls or jam bowls work very well for this!) Peel the quail eggs and cut them in half.

Form the chopped meat into 4 loaves or rings, place each on a plate and make a deep depression in the center. Carefully slide an egg into each. Sprinkle freshly chopped herbs all around and garnish with quail eggs. Plate and group the remaining bowls in the center of the table. Then mix the meat at the table with more or less of the spicy ingredients, according to taste.

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