Describe the Steak Tartare preparation and the listed allergies.

• A. NY Strip ground with capers; served with bread; Allergies Dairy, Gluten
• B. NY Strip ground with truffle, honey, sweet pickle, capers; topped with quail egg yolk; served with garlic crostinis; Allergies Dairy, Egg, Gluten.
• C. NY Strip only, no dressing; Allergies: None
• D. Ribeye ground with garlic and pepper; Allergies: Dairy

Answer: (B)

The main idea here is to recognize how steak tartare is prepared and which allergens are exposed by that preparation. Steak tartare is a raw beef dish often seasoned and mixed with flavorful ingredients, then topped with a raw egg yolk and served with bread or crostini. In this description, the beef is NY Strip ground and seasoned with truffle, honey, sweet pickle, and capers, which gives a rich, tangy, and slightly sweet profile typical of tartare. Topping it with a quail egg yolk adds a distinct egg component that a diner with an egg allergy would need to avoid. The garlic crostinis provide a gluten-containing accompaniment, introducing gluten into the dish. The listed allergies—Dairy, Egg, Gluten—align with these components, acknowledging possible dairy exposure in garnishes or cross-contact even if not explicitly stated in every element.

The other options either omit the egg topping, change the meat or preparation style, or replace the crostinis with something without gluten, which wouldn’t fit a common steak tartare presentation.