Mushrooms, Radishes, Dijon Mustard, Worcestershire Sauce, Sterling Caviar, Quail Egg Yolks, Parsley
Chef Sina Molavi of Occasions Caterers | Washington, D.C.
Yield: Six 2-ounce servings
Adapted by StarChefs | November 2018
INGREDIENTS
8 ounces bison tenderloin, cleaned and cut into ⅓-inch dice
1½ tablespoons small diced shallots
3 tablespoons small diced pickled radishes
¼ cup small diced brown beech mushrooms
3 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1½ tablespoons extra virgin olive oil
Salt
Black pepper
8 quail egg yolks
Sterling caviar
METHOD
In a mixing bowl, combine bison, shallots, radishes, mushrooms, parsley, Dijon, Worcestershire sauce, and olive oil. Season with salt and pepper. Into serving spoons, place 2 ounces tartare, top each with quail egg yolk and 1 teaspoon caviar.
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