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 Tbsp. canola oil

For aioli: Place yolk, lemon juice, vinegar and garlic in food processor and process on high speed with a pinch of salt and pepper for 2 minutes. While processor is running, drizzle oil in to make aioli.

For beef tartare: Ask butcher to trim tenderloin to denuded. Dice into ¼” cubes. In mixing bowl, mix beer with mustard, Worcestershire, Tabasco, salt and pepper. With rubber spatula, mix above ingredients. In large ceramic presentation bowl, shape meat mixture into football shape and place in center. Make small piles of chopped parsley, chives, red onions and aioli around the meat mold. Make six small divots in top of meat mold and place an egg yolk into each. Tableside, mix all the ingredients into beef and reshape it. Serve with croutons and small salad.