Beef Tartare

• 1 lb beef tenderloin (very fresh, hand-chopped fine)
• 2 tbsp capers (drained)
• 4 cornichons (minced)
• 1 shallot (minced)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 4 Tabasco (dashes)
• 4 egg yolks (very fresh)
• 2 tbsp fresh parsley (chopped)
• 12 toasted baguette slices

How to Make It

1. 1

   Keep beef very cold. Hand chop with a sharp knife into a fine dice — do not use a food processor.

2. 2

   Mix beef with capers, cornichons, shallot, mustard, Worcestershire, Tabasco, parsley, salt, and pepper.

3. 3

   Taste and adjust seasoning — it should be bold.

4. 4

   Divide into 4 portions. Shape each into a round using a ring mold or spoon.

5. 5

   Make a small indent in the top of each and nestle a raw egg yolk in it.

6. 6

   Serve immediately with toasted baguette slices.