Steak Tartare

Instructions

1. 1

   Place the beef in the freezer for 15 minutes to firm up, then hand-mince with a sharp knife into small, uniform pieces (about 1/8 inch). Avoid using a food processor as it can make the texture mushy.

2. 2

   In a large mixing bowl, combine the minced beef, shallots, capers, cornichons, and parsley. Mix gently with a fork.

3. 3

   In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, hot sauce, and olive oil until well combined.

4. 4

   Pour the sauce mixture over the beef and fold gently to combine. Season with salt and freshly cracked black pepper to taste.

5. 5

   Divide the tartare mixture into 4 portions. Using a ring mold or by hand, shape each portion into a neat round on individual serving plates.

6. 6

   Create a small well in the center of each tartare portion and carefully place a raw egg yolk in each well.

7. 7

   Serve immediately with toasted bread points or crackers on the side. Guests can mix the egg yolk into their portion just before eating.