Tartar de Bife de Lomo

Instructions

1. Ensure the beef tenderloin is sourced from a trusted butcher, very fresh and well-chilled. Using a sharp knife, finely hand-chop the beef — do not use a food processor as it changes the texture.
2. Finely mince the shallot and cornichons. Rinse the capers under cold water, then roughly chop.
3. In a mixing bowl, combine the chopped beef, shallot, cornichons, capers, Dijon mustard and Worcestershire sauce. Drizzle in the olive oil and fold gently until evenly mixed.
4. Season generously with salt and freshly cracked black pepper. Taste and adjust mustard or Worcestershire to preference.
5. Divide into two portions and press each into a ring mould in the centre of a chilled plate. Make a small well on top and place an egg yolk in each.
6. Garnish with micro herbs and a few extra capers. Serve immediately with toasted sourdough or thin toast points. Do not allow to sit at room temperature longer than 10 minutes.

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