Place the beef in the freezer for 20–30 minutes until very firm but not frozen solid. This makes it easier to slice cleanly. While beef chills, separate egg yolks and keep in refrigerator (or use pasteurized yolks at room temperature just before serving).

Dice the beef

Using a sharp chef's knife, trim any fat or sinew. Slice the chilled beef into thin strips, then into thin sticks and finally into small dice about 1/8–1/4 inch (3–6 mm). Aim for even, tender cubes rather than a mince to preserve texture.

Aromatic & flavoring mix (traditional mélange)

Combine the finely minced shallot, diced cornichons, chopped capers and chopped parsley in a small bowl. Add the Dijon mustard, Worcestershire sauce and extra-virgin olive oil. Stir to combine and set aside so flavors marry.

Seasoning

In the bowl with the aromatics, add the lemon juice, salt and freshly ground black pepper. Taste a small pinch of the mixture; adjust salt and lemon to balance brightness and seasoning. Remember the beef will be seasoned further when you combine.

Assembly

Place the diced beef in a chilled mixing bowl. Add the aromatic/seasoning mixture and gently fold with a spatula or spoon until evenly combined. Taste and adjust salt, pepper or lemon as needed. If desired, stir in 1 tsp more olive oil for silkiness.

Portion onto plates or one serving ring (about 1/2 lb yields two generous servings). Make a small shallow well on top of each portion and place one egg yolk on each (or tuck yolk on side).

To serve

Serve immediately with toasted baguette slices or crispbread. Garnish with microgreens or additional parsley if using. Provide small forks and encourage mixing the yolk into the tartare just before eating.

If not serving immediately, keep the prepared beef mixture chilled and cover; add yolks at the last moment. Consume within 2 hours of preparation for best quality and safety.