For the tartare, finely dice the beef fillet and the shallot, caper, gherkin and chives and mix into the beef, add the tabasco, Worcester and Kikkoman Soy Sauce and mix. Shuck the oyster and drain well, chop finely and mix through the beef mixture, set aside.
Cook the beetroot in boiling water and once tender, cool and peel. Cut into 5mm square dice and set aside. Slice the rye bread as thinly as possible using a 6cm diameter cutter cut rings and allow to dry in an oven until crispy.
Separate the egg yolk from the whites of the quail egg and again set aside.
Make the mayonnaise by combining the mustard, egg yolks and vinegar, slowly combine the oil and whisk until thick and creamy, add the soy sauce and set aside.
To serve, place the beef mix into a 5 cm diameter cutter to approx. 4 cm high, put the crisp bread on top and place gently the egg yolk centrally. Garnish with edible flowers around the yolk. Around the beef place the diced beetroot and piped dots of the Kikkoman Soy mayonnaise. Serve.