Hand-cut tartare, pickled shallot, capers, quail yolk, and a finish of AB-positive reduction.

Ingredients

Andrea Davis, 27, a carefully selected cut of inner thigh
1 fresh quail egg yolk
1 tbsp finely minced shallots
1 tbsp capers, thoroughly drained and finely chopped
Dijon mustard, to taste
Worcestershire sauce, a few drops
AB-positive blood, for the finishing drizzle
Flat-leaf parsley, delicately arranged

Preparation

The dish is deceptively simple. Its success depends almost entirely on the quality of the principal ingredient.

Select a cut with a fine balance of lean muscle and intramuscular fat. The inner thigh offers a particularly pleasing texture, provided the source is young and well-conditioned. I find that female specimens tend to yield a more delicate grain.

Temperament, too, deserves consideration. A quiet subject makes for a more agreeable working environment. Andrea, unfortunately, was rather distressed. She kept calling for her mother.

Trim the cut carefully and hand-chop it with a sharp knife. The texture should remain distinct and tender, never reduced to a paste. Fold in the shallots, capers, Dijon mustard, and a few drops of Worcestershire sauce. Season with restraint; the purpose of the condiments is to sharpen the meat’s natural character, not disguise it.

Arrange the tartare in a chilled dish. Set the quail yolk at the centre and finish with a restrained drizzle of AB-positive blood. A few parsley leaves provide the necessary contrast.

Serve immediately, accompanied by thin slices of freshly baked sourdough, lightly toasted.

Chef’s note: The finest tartare requires very little intervention. Don’t overthink the dish.

Bon appétit.

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