Beef Tartare with Herbs and Mesclun Salad


  • Serves: 4
  • Preparation: 15 min

600 g of lodging with walnut
8 quail eggs
4 big handfuls of mesclun
2 small fresh onions
2 cloves garlic
3 branches of tarragon
1 bunch of parsley
The juice of a lime
3 c. capers
1 C. Dijon mustard
1 C. Worcestershire sauce
10 cl light cream
2 tbsp. tablespoon of olive oil
Salt and pepper


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.