Beef tartare

1. 1 Beef tenderloinpack 500 g ≈ $20.00 150 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Caperspack 100 g ≈ $3.00 10 g
4. 4 Shallotspack 200 g ≈ $2.00 20 g
5. 5 Mustard 8 g
6. 6 Olive oil 10 ml
7. 7 Pickled gherkinspack 370 g ≈ $3.00 20 g
8. 8 White breadpack 350 g ≈ $1.41 60 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chill the tenderloin in the freezer for 20 minutes, then cut into fine dice about 0.5 cm with a sharp knife.

2. Peel and finely grate the shallot⁴; prepare the capers³ and cornichons, pat dry before adding.

3. Combine the chopped beef¹, shallot⁴, capers³, cornichons, mustard, oil, salt and pepper in a cold bowl; mix on low speed until evenly distributed, do not mash too much.

4. Shape the mixture into a ring on a plate, lightly press with your fingers to form a compact tartare cushion; keep cold for at least 5 minutes.

5. Top with the yolk, carefully separating the yolk from the white⁸; do not mix until serving to keep the yolk runny.

6. Serve with toasted bread or toasts; garnish with extra greens if desired and keep the dish cold until serving.