Recipe courtesy of Jose Mendin
45 min
45 min
4 appetizer servings


  • Yuzu Dijonnaise:
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon yuzu juice 
  • Green Mustard:
  • 1 cup Dijon mustard
  • 1 teaspoon chopped fresh chives 
  • 1 teaspoon chopped fresh cilantro 
  • 1 teaspoon chopped fresh parsley 
  • 1 teaspoon chopped shiso 
  • 1 teaspoon chopped fresh tarragon 
  • Tartare:
  • 8 ounces chopped short rib meat
  • 1/2 cup brunoise-cut green apple 
  • 1 tablespoon capers 
  • 1 tablespoon tobanjan or other chili paste 
  • 1 teaspoon chopped shallots 
  • 1 quail egg, poached 
  • 1 tablespoon chopped pine nuts 
  • Truffled Goat Butter Toast:
  • 4 slices toasted bread (we use ciabatta)
  • 1 tablespoon goat butter 
  • 1 pinch truffle oil 


Special equipment: a 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold

For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed.

For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed.

For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well. Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate. Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm. Remove the mold and top with a poached quail egg. Sprinkle with some of the chopped pine nuts. Repeat with the remaining ingredients on 3 more plates.

For the truffled goat butter toast: Slice and toast the bread. Spread with the goat butter and drizzle with the truffle oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.


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