Place the egg yolks, mustard and cognac in a large bowl and stir.
Cut the beef fillet into cubes. Season the meat with salt and pepper.
Press in portions through a meat mincer.
Peel and finely chop the shallots.
Finely dice the pickled gherkins, capers and anchovies.
Add the beef to the bowl of egg mixture. Add the shallots, gherkins, anchovies and caper and mix everything together.
Place the tartate on plates, spooning into cooking rings and pressing down well with a spoon to make a neat shape.
Carefully remove the ring.
Toast the baguette slices.
Wash and halve the cherry tomatoes.
Peel and halve the boiled quail eggs.
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.