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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.
Keep the beef very cold, then chop it finely with a sharp knife into small even pieces.
Finely chop the shallot, capers, cornichons, parsley and chives.
Mix the beef with the chopped bits, mustard, Worcestershire sauce, olive oil, salt and pepper. Taste and adjust.
Shape the tartare into a neat round on the plate and make a small well on top.
Slip the egg yolk into the well and serve with toasted baguette slices.
