Steak Tartare

Ingredients

• 300g very fresh beef tenderloin
• 1 egg yolk
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• A few dashes of Tabasco
• 1 shallot, very finely minced
• 1 tbsp capers, chopped
• 4 cornichons, finely chopped
• 1 tbsp chopped parsley
• Salt and black pepper
• Toasted baguette slices, for serving

Before you cook

• Trim any sinew from the beef tenderloin.
• Chill the beef in the freezer for 15 minutes to firm it up for cutting.
• Finely mince the shallot, capers, and cornichons.

Steps

1. Slice the chilled beef into thin strips with a sharp knife.
2. Cut the strips into small dice.
3. Transfer the diced beef to a chilled bowl.
4. Add the shallot, capers, cornichons, and parsley to the bowl.
5. Add the Dijon mustard, Worcestershire sauce, and a few dashes of Tabasco.
6. Mix everything gently with a fork, working quickly so the meat stays cold.
7. Season with salt and pepper and mix once more.
8. Divide the tartare between two plates, mounding it into a neat circle.
9. Press a small dip into the top of each mound.
10. Set an egg yolk into each dip.
11. Serve immediately with toasted baguette slices.