Ingredients:
6 oz beef tenderloin (you can also use venison backstrap) cut in medium dice
1 tablespoon BLiS Barrel Aged Fish Sauce
1 teaspoon BLiS Hardwood Smoked Soy Sauce
1/4 cup medium diced jicama peeled
1 teaspoon chopped parsley
1 tablespoon extra virgin olive oil
1 teaspoon dijon mustard
1 tablespoon brunoise of shallot
4 quail eggs, separated
Pepper to taste (you'll get a good amount of salt from the fish sauce)
Fresh sliced or grated truffle (optional garnish)
Method:
Cut beef into medium dice
Add all ingredients together (except quail egg yolks and truffle garnish)
Separate quail egg (lightly whip the white till frothy), reserve yolks
Season to taste
Place quail egg yolk on top of formed tartare
Garnish with grated or sliced truffle and serve