Ingredients
8 ounces high-quality beef tenderloin, any fat and gristle removed
1 tablespoon finely chopped shallots
1 tablespoon capers, drained and chopped
1 tablespoon finely chopped curly parsley, plus sprigs for serving
4 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
Flaky sea salt (such as Jacobsen’s) and freshly ground black pepper
1 large egg yolk
2 tablespoons Dijon mustard
Lightly toasted pumpernickel bread, salted butter, and cornichons, for serving
Preparation
Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.
For a more composed presentation, arrange tartare inside of a 5-inch ring mold or cookie cutter, then lift before serving.
