500g Fassone beef fillet, finely chopped
40g shallots, finely chopped
40g gherkins, finely chopped
Few drops of Worcestershire sauce,
2 tsp. of Nebbiolo wine
3 drops of Tabasco sauce
2 tsp. of extra-virgin olive oil
Salt and Black pepper
8 quail eggs, boiled
1.Mix all the ingredients very well and with the aid of a ring mold, shape the steak tartar.
3.Soft boil the quail eggs in boiling water for 2 minutes and cool them down in iced water. Peel and cut them in half.
2.Garnish each plate with two eggs and frisee salad dressed with the olive oil, salt and pepper. Serve.