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Hand-chopped raw beef tenderloin seasoned with shallot, capers, cornichons and mustard, topped with a glossy egg yolk. Serve it with toasted baguette.
Ask the butcher for a whole piece of very fresh tenderloin and tell them it is for tartare, then use it the same day. Never make this from pre-minced beef, since grinding spreads surface bacteria right through the meat.
Keep the 300 g beef tenderloin in the fridge or briefly in the freezer until very cold and firm, then chop it finely by hand with a sharp knife into small even 3-4 mm pieces, working on a clean board and keeping it refrigerated until you serve.
Finely chop the shallot, capers, cornichons, parsley and chives and keep them in separate little piles.
Mix the cold beef with the chopped bits, the Dijon, the 5 ml Worcestershire sauce, the 15 ml olive oil, the 2 g salt and the pepper. Taste and adjust the seasoning.
Press the tartare into a ring or shape it into a neat round mound on a chilled plate and make a small well in the top.
Slip the raw egg yolk into the well, using a pasteurised egg if you are serving anyone pregnant, elderly or very young. Toast the sliced baguette until golden and serve it alongside.
