Hand-Chopped Beef Tartare with Capers and Egg Yolk

What you need

• 300 g (10 oz) beef tenderloin, very fresh, from a butcher you trust
• 2 large egg yolks, pasteurized if possible
• 1 small shallot, very finely minced
• 1 tbsp capers, drained and chopped
• 3 cornichons, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• hot pepper sauce, a few drops, to taste
• 1 tbsp olive oil
• salt, to taste
• black pepper, freshly ground, to taste
• baguette, sliced and toasted, for serving

Method

Restated from the original video

1. 1

   Chill a mixing bowl and two plates in the fridge. Put the beef in the freezer for 15 min so it firms up.

2. 2

   Trim off every bit of fat and silverskin.

3. 3

   With a very sharp knife, slice the beef thinly, stack the slices, cut them into strips and then across into cubes of about 4 mm. Do not use a grinder.

4. 4

   Put the beef in the chilled bowl and return it to the fridge.

5. 5

   In a second bowl, whisk the mustard, Worcestershire sauce, hot pepper sauce and oil.

6. 6

   Stir the shallot, capers, cornichons and parsley into the dressing.

7. 7

   Just before serving, fold the dressing into the beef. Season with salt and black pepper, taste and adjust.

8. 8

   Divide the tartare between the cold plates and shape each portion into a round mound. Press a small dip into the top and set a yolk in it.

9. 9

   Raw beef and raw yolk carry a risk of food poisoning, so buy the beef the day you use it, use pasteurized eggs and skip this dish for anyone young, elderly, pregnant or immunocompromised.

10. 10

    Serve at once with the baguette toasts.

Imported from soscuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.