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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.