Step: 1/12

Place the egg yolks, mustard and cognac in a large bowl and stir.

Step: 2/12

Cut the beef fillet into cubes. Season the meat with salt and pepper.

Step: 3/12

Press in portions through a meat mincer.

Step: 4/12

Peel and finely chop the shallots.

Step: 5/12

Finely dice the pickled gherkins, capers and anchovies.

Step: 6/12

Add the beef to the bowl of egg mixture. Add the shallots, gherkins, anchovies and caper and mix everything together.

Step: 7/12

Place the tartate on plates, spooning into cooking rings and pressing down well with a spoon to make a neat shape.

Step: 8/12

Carefully remove the ring.

Step: 9/12

Toast the baguette slices.

Step: 10/12

Wash and halve the cherry tomatoes.

Step: 11/12

Peel and halve the boiled quail eggs.

Step: 12/12

Wash the lettuce leaves, shake dry and chop. Garnish each beef tartare serving with a baguette slice, salad leaves, tomato halves and quail eggs. Season with freshly ground pepper and drizzle with olive oil.