Savory Beef Tartare with Red Onion Crumble

1.Start by preparing the beef. Use a sharp knife to finely dice the beef tenderloin into small cubes, ensuring they are uniform in size for even flavor distribution.

2.In a mixing bowl, combine the diced beef with Dijon mustard, Worcestershire sauce, olive oil, salt, and black pepper. Mix gently to coat the beef evenly without mashing it.

3.Cover the bowl with plastic wrap and refrigerate for about 15 minutes to allow the flavors to meld.

4.While the beef is chilling, prepare the red onion crumble. Finely chop the red onion and place it in a small bowl. Add a pinch of salt and let it sit for about 5 minutes to mellow the flavor.

5.After 5 minutes, rinse the red onion under cold water and drain well. This will help reduce the sharpness of the onion.

6.In a separate bowl, mix the rinsed red onion with chopped capers and fresh parsley. Set aside.

7.To serve, use a ring mold or a small bowl to shape the beef tartare on a plate. Press the beef mixture into the mold and gently lift it off to reveal a neat round shape.

8.Top the beef tartare with a quail yolk in the center of each serving.

9.Sprinkle the red onion crumble around the tartare for added texture and flavor.

10.Drizzle a small amount of truffle oil over the tartare and garnish with microgreens for a fresh touch.