Add <quantity>¼<unit>cup</unit></quantity> of mayonnaise to a bowl

Add <quantity>¼<unit>cup</unit></quantity> of dijon mustard

Add <quantity>⅔<unit>cup</unit></quantity> of ketchup

Add <quantity>3<unit>tbsp</unit></quantity> of vegetable oil

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>2½<unit>tbsp</unit></quantity> of worcestershire sauce. Add <quantity>2½<unit>tbsp</unit></quantity> of whiskey

Add tabasco sauce to taste

Whisk until all ingredients are incorporated. The steak tartare dressing is ready

Cut <quantity>800<unit>g</unit></quantity> of eye of round roast in thin slices

Thinly slice each piece of the meat

Dice the meat

Run a knife through the meat again until it is chopped finely

Transfer the chopped meat to a bowl

Set the bowl of meat into a larger bowl filled ice cubes

Add black pepper to taste

Add salt to taste

Add <quantity>¼<unit>cup</unit></quantity> finely chopped onion

Add <quantity>¼<unit>cup</unit></quantity> finely chopped pickled cucumbers

Add <quantity>¼<unit>bunch</unit></quantity> thinly sliced chives

Drizzle <quantity>3<unit>tbsp</unit></quantity> extra virgin olive oil

Add <quantity>¼<unit>cup</unit></quantity> of steak tartare dressing

Stir until all ingredients are fully incorporated

Divide the steak tartare mix evenly onto <quantity>6</quantity> plates

Add <quantity>3</quantity> leaves of lettuce to each plate

Add <quantity>1</quantity> large caper

Add <quantity>1</quantity> pickled cucumber

Add <quantity>½</quantity> pickled onion

Carefully open <quantity>6</quantity> quail eggs, reserving shells. Remove the whites and return <quantity>1</quantity> yolk to each half shell

Place <quantity>1</quantity> quail egg half over a papper holder

Grind some black pepper on top of each quail egg yolk to taste

Add fleur de sel to taste

Sprinkle the remaining thinly sliced chives over each plate. The Steak Tartare is ready

Grab some french fries or some crusty bread, and enjoy!