Steak tartar with Nebbiolo wine and quails eggs

Francesca Dassori

Francesca Dassori


Serves 4

500g Fassone beef fillet, finely chopped

40g shallots, finely chopped

40g gherkins, finely chopped

40g capers

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

To garnish

8 quail eggs, boiled

Frisee salad



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.

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