Beef Tartare

• 4 oz beef tenderloin, very fresh (Trim all silver skin and fat)
• 0.5 egg yolk, pasteurized if available
• 0.5 tbsp capers, drained and chopped
• 0.5 tsp dijon mustard
• coarse salt
• black pepper

Instructions

1. 1

   Source beef from a butcher you trust. Ask for the freshest tenderloin they have. Use it the same day.

2. 2

   Chill the beef. Hand-chop with a very sharp knife into 1/8 inch dice. A food processor destroys the texture.

3. 3

   Mound the beef on a chilled plate.

4. 4

   Make a well in the center. Place the egg yolk (pasteurized if available) in the well.

5. 5

   Sprinkle capers around the mound. Dot the mustard on the side.

6. 6

   Season with salt and pepper. Serve immediately. Diner mixes at the table.