The Raw Components
1 lb Ribeye or Filet (Finely Chopped), Red Onion, Parsley, Cilantro, Lemon Juice, Dijon Mustard, Cumin, Smoked Paprika, 1 Fresh Quail Egg Yolk.
The Preparation
01. Integration: Combine all elements (minus the quail yolk). The cumin and smoked paprika provide the Moroccan backbone for the beef.
02. Calibration: Taste and adjust salt/pepper. High-quality beef requires precise seasoning to shine.
03. Deployment: Plate the tartare in a ring mold. Create a small "nest" on top and nestle the quail egg yolk into the center.
🥖 PAIRING DATA: Serve with toasted Moroccan bread or crackers.