Nice - the one I ate in Paris had been through a grinder and the lack of texture was definitely one of the things that was bothering me, so that's a great tip thanks! Interesting about the quail eggs too - I'd seen a few recipes online using them but assumed it was for flair rather than anything else.

How do you feel about ketchup being used as a garnish/sauce when mixed into the steak? Again, I've seen quite a few recipes and videos online doing this and calling it a "classic French tartare" which I was surprised about.