From: Chef Jan Birnbaum, Epic Roasthouse, San Francisco. Yield: 6 appetizer servings. 16 oz. beef tenderloin 4 Tbsp. Dijon mustrd 6 dashes Lea & Perrins Worcestershire Sauce 6 dashes Tabasco® brand pepper sauce 2 tsp. kosher salt 1 tsp. cracked black pepper 6 Tbsp. aioli (recipe follows) 5 Tbsp. diced red onion 4 Tbsp. small cut chives 4 Tbsp. chopped flat Italian parsley 6 raw quail eggs Aioli: 1 egg yolk 1 tsp. lemon juice 1 tsp. red wine vinegar 1 clove garlic 5 ...
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