Method

• 1.
  Using a sharp knife, thinly slice the beef, then finely chop until you have a mince-like consistency.
• 2.
  Place the beef in a bowl with the thyme, eschalot, parsley and almonds. Season with salt and pepper. Add just enough olive oil to moisten the beef without drowning it. Add the pecorino, mix everything together, then taste and adjust seasoning if desired.

• 3.
  Place an 8cm round pastry cutter on a serving plate and spoon a quarter of the beef into the mould. Gently press down to form a disc. Remove the mould and repeat with the remaining tartare.
• 4.
  Place a non-stick frypan over medium heat and add the butter. When the butter begins to sizzle, crack in the quail eggs and cook for 1-2 minutes until the whites have just set. Top each round of tartare with a fried quail egg.
• 5.
  Serve the tartares with toasted ciabatta, drizzled with truffle paste or oil, if desired.