Steak Tartare

Method

1. Using a sharp chef's knife, finely hand-chop the 300 g of raw beef tenderloin into small, uniform pieces, avoiding any grinding or food processor to preserve the texture.
2. Finely mince the 50 g of capers and 50 g of cornichons, then add them to the chopped beef tenderloin in a large mixing bowl.
3. Add the 2 tablespoons of mustard to the bowl and gently fold all the ingredients together until evenly combined, taking care not to overwork the meat.
4. Divide the tartare mixture into 4 equal portions, shaping each into a neat round mound on individual serving plates using a ring mold or by hand.
5. Make a small well in the center of each tartare portion and carefully place one raw egg yolk into each well.
6. Serve immediately, as this is a no-cook dish where freshness and cold temperature are essential to both safety and flavor.