French Steak Tartare with Caper Berries & Quail Egg

French Steak Tartare with Caper Berries & Quail Egg

Inspiration: Classic French steak tartare traditionally includes capers. Here, CEREN Caper Berries replace them, adding larger, juicier bursts of briny acidity with each bite.

Ingredients

  • 400 g beef tenderloin, very finely hand-chopped
  • 2 tablespoons shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons CEREN Caper Berries, finely sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 quail egg yolk (or chicken egg yolk, for each portion)
  • Salt & freshly ground black pepper

Instructions

Prepare beef: Chop beef tenderloin by hand with a sharp knife. Avoid mincing machines to preserve texture.

Mix flavors: In a bowl, combine beef with shallot, Dijon mustard, Worcestershire, olive oil, and sliced CEREN Caper Berries. Season generously with salt and pepper.

Plate: Shape into small rounds using a ring mold. Place a quail egg yolk on top for presentation.

Serve: With toasted bread, pickled vegetables, or thinly sliced bazlama chips.

👉 Unlike standard tartare with tiny capers, the larger caper berries burst with brine, creating a more dramatic taste experience.