Steak and Eggs

In our first steps with our egg yolk mosaic, we had some missteps as well as some tasty bites. We made a steak tartare with basil, Matouk’s papaya-based hot sauce, scallion, olive oil, and salt and pepper. We topped the tartare with the quail egg mosaic and served it with leaves of watercress and Minus 8 vinegar. The flavors are tasty. In my next steps, I believe the mosaic should be thicker. That way it will be a bit more durable and also the ratio of meat to egg will be in a more appropriate balance. I may also look at other meats and fish to use instead of the filet we used. The base of the dish is there; now it just needs some refinement.