Beef Tartare with Pickled Shallots by Alla Wolf-Tasker

Ingredients

• 200 gm day-old sourdough baguette
• 1 tbsp extra-virgin olive oil
• 3 quail eggs
• Seasonal herbs and flowers, to serve
• Pickled shallot
• 125 ml rice wine vinegar
• 150 gm caster sugar
• 1 banana shallot, thinly sliced into rings
• Beef tartare
• 300 gm British White beef topside
• 1 tbsp finely chopped chives
• ½ banana shallot, very finely chopped
• 30 gm cornichons, finely chopped
• 30 ml extra-virgin olive oil
• 1 heaped tsp Dijon mustard
• 1 tbsp baby capers, finely chopped
• Dressing
• 200 ml herb oil (see [yabby recipe](https://www.gourmettraveller.com.au//recipes/chefs-recipes/yabbies-cucumber-19191|target="_blank"))
• 40 ml Worcestershire sauce
• 5 drops Tabasco
• 3 gm salt