Celebrate Bastille Day with a Delicious Steak Tartare and Quail Egg Yolk Recipe

Happy Bastille Day! Today marks a significant moment in French history, and what better way to celebrate than by enjoying a culinary masterpiece that showcases the flavours and traditions of France? In honour of this special occasion, we present to you a delightful recipe for Steak Tartare with Quail Egg Yolk. This classic dish combines the freshness of raw beef with the elegance of quail eggs, creating a flavorful and visually stunning treat. Let’s dive into this recipe and make your Bastille Day celebration truly memorable.


  • 300g high-quality beef tenderloin, finely minced
  • 1 shallot, finely chopped
  • 2 tablespoons capers, finely chopped
  • 2 tablespoons cornichons (small pickles), finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 4-6 quail eggs (1 per serving)
  • Baguette or toasted bread, for serving


  1. Prepare the Beef:
    • Ensure that all utensils and surfaces are clean and sanitized.
    • Finely mince the beef tenderloin using a sharp knife.
    • Place the minced beef in a large bowl.
  2. Add Flavor and Texture:
    • Add the finely chopped shallot, capers, and cornichons to the bowl with the minced beef.
    • Incorporate the Dijon mustard, Worcestershire sauce, and extra-virgin olive oil.
    • Season with salt and freshly ground black pepper to taste.
    • Gently mix all the ingredients together until well combined.
  3. Shape and Plate:
    • Divide the seasoned beef mixture into individual portions and shape them into neat rounds using a ring mold or your hands.
    • Place each portion on a serving plate.
  4. Quail Egg Yolk:
    • Carefully separate the quail egg yolks from the whites, keeping the yolks intact.
    • Place one quail egg yolk on top of each beef portion, adding a touch of elegance to the dish.
  5. Serve and Enjoy:
    • Accompany the Steak Tartare with toasted bread or thinly sliced baguette.
    • Encourage your guests to mix the quail egg yolk into the beef mixture just before eating to enhance the flavours.
    • Appreciate the exquisite combination of textures and flavours with each bite.

As Bastille Day is upon us, there’s no better time to honour French culture and cuisine. This Steak Tartare with Quail Egg Yolk recipe captures the essence of France, showcasing the flavours and sophistication of the country’s gastronomy. Celebrate this special day by treating yourself and your loved ones to this mouthwatering dish. Raise a toast, enjoy the delightful flavours, and savour the moments shared with great company. Joyeux Bastille Day! Bon appétit!