Beef Tartare with Knife, Egg Yolk & Capers

Directions

1. 1

   Place the beef in the freezer for 15 minutes to firm it slightly — this facilitates precise chopping.

2. 2

   Using a large sharp knife, cut the meat into thin slices, then strips, and finally regular small cubes of about 3–4 mm. Never use a food processor: the texture from a knife is the soul of tartare.

3. 3

   Finely chop the shallots and coarsely chop the capers, leaving them slightly rustic for texture.

4. 4

   In a cold bowl, gently mix the chopped meat with the shallots, capers, Dijon mustard, olive oil, Worcestershire sauce, lemon juice, and Tabasco. Season with salt and pepper.

5. 5

   Taste and adjust seasoning: the tartare should be well-seasoned but balanced, with a light acidity and character.

6. 6

   Using a pastry ring placed on the chilled serving plate, gently press the preparation to form a thick and regular disc. Remove the ring carefully.

7. 7

   Create a small well in the center of the meat disc and place the raw egg yolk, intact and shiny, delicately.

8. 8

   Sprinkle with chopped parsley, a turn of black pepper mill, and a light drizzle of olive oil. Serve immediately with grilled breadsticks.