Dry-Aged Beef Tatare with Quail Egg – Spicy & Delicious!

Dry-Aged Beef Tatar with Quail Egg

The classic Beef Tatare can also be prepared with Dry-Aged filet. We would even claim it is better to eat it raw than to cook it! But that is up to everyone.

For a good tartar, preparation is key. Because there are some ingredients that are blended together. These ingredients are not yet final, as anchovies, capers and also cognac can be added as required. Just as Dry-Aged Beef is stored, it is also a good advice to leave the tartar in the fridge for at least 20 minutes. The variation with the quail egg is particularly beautiful, because the contrast between warm and cold and the complementary consistencies are great.

Serves 4 people | Difficulty: Intermediate


  • 300g beef fillet, dry-aged
  • 4 Quail eggs
  • 1 piece of shallot (finely chopped)
  • 1 piece of pickled gherkin (finely chopped)
  • 1 tsp Dijon mustard
  • 2 tsp tomato sauce
  • Some butter for frying
  • 5 drops of Tabasco sauce
  • 1 tsp Parsley (chopped)
  • salt
  • pepper
  • 4 tablespoons olive oil
  • 1 splash of Worcestershire sauce
  • 1 egg yolk



  1. First cut the beef fillet into slices, then cut into strips with a sharp knife and finally cut strips into very very small pieces.
  2. Chop everything thoroughly again.
  3. Please the meat in a saucepan and mix well with the remaining ingredients.
  4. Finally, remove the egg.
  5. Salt and pepper, to taste and leave to cool for 20 minutes.
  6. Heat a pan with butter.
  7. Put the quail eggs in the pan.
  8. Medium cook and serve.

Tip: The Tatar is very well prepared. Simply cool and thoroughly mix again before serving.





Back to all posts

Dry Ager goodness, delivered fortnightly.

Join the meat press

Butcher Restaurant Home Foodie