For the tartare dressing
100 gram  tomato ketchup
15 gram Dijon mustard
40 gram  Worcestershire sauce
a few drops Tabasco sauce 
Salt  and freshly ground black peppercorns to taste
25 gram  cornichons, finely chopped
25 gram capers, finely chopped
small bunch  flat leaf parsley, finely chopped

Sirloin steak 240g
baguette
olive oil
4 quail’s eggs

For the tartare dressing, combine all the ingredients and mix well.

For the steak tartare, take the sirloin, remove all the fat and sinew and finely dice the meat. Then add the dressing and mix well. Taste and add more salt and pepper if necessary. Toast two slices of baguette per person and dress with olive oil and salt.

Arrange the steak tartare on a plate, place a quail’s egg with the top cut off on top of the meat, garnish with the toast and serve with a side salad.