12 ounces Piemontese Top Round, chopped and chilled
Dressing
1 teaspoon Anchovy Paste
1 tablespoon Capers
1 teaspoon Mustard
1 each Egg Yolk
½ each Lemon
1 cup Extra Virgin Olive Oil
To Finish
1 teaspoon Shallots, minced
1 teaspoon Chives, minced
1 teaspoon Scallions, minced
4 tablespoons Extra Virgin Olive Oil
½ each Lemon
Maldon Salt, to taste
Black Pepper, to taste
4 each Quail Egg Yolk
For the dressing, in a blender, combine anchovy paste, capers, mustard, egg yolk, and a squeeze of a halved lemon. Puree until smooth. With the blender running slowly add the extra virgin olive oil, emulsifying the contents until creamy like a mayonnaise.
After your Piemontese Top Round has been finely chopped and well chilled, combine 2 ½ tablespoons of the dressing (reserve the remains for another use), shallots, chives, scallions and extra virgin olive oil.
Finish by adjusting your seasoning with salt and pepper, then portion onto four plates, topping each with a quail egg.
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