Chop separately capers, onions, remaining garlic and the washed and dried herbs then divide them into
Cut the meat into a tartare with a sharp meat knife and season with the Worcestershire sauce. Arrange the meat in the presentation plates in the shape of a nest, in the center of which lay two quail eggs. Mix the oil and the light cream, add the mustard and a clove of minced garlic then whisk with the lemon juice, salt and pepper. Season the mesclun with this sauce. Serve the tartare with its condiments and mesclun.