Place the trimmed beef tenderloin in the freezer for 20–25 minutes until firm but not frozen solid; chilling makes it easier to dice finely. Meanwhile, finely dice the shallot, cornichons and chop the capers and parsley.

Dice the beef

Using a sharp knife, remove any remaining silver skin or fat. Slice the chilled beef across the grain into thin strips, then into thin batons and finally into small uniform dice about 1/8–1/4 inch. Transfer the diced beef to a chilled bowl.

Add the diced shallot, cornichons, capers and chopped parsley to the bowl with the beef and gently combine with a spoon or spatula so the mix is evenly distributed.

Seasoning & Dressing

Make the dressing

In a small bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, olive oil and hot sauce (if using) until slightly emulsified. Taste and adjust seasoning.

Season the tartare

Pour the dressing over the beef mixture. Sprinkle in the sea salt and freshly ground black pepper. Gently fold everything together until evenly coated — avoid overmixing to keep texture. Taste and adjust salt, pepper, lemon or Worcestershire to achieve a balanced tangy-salty profile.

To Serve

Plate

Using a ring mold or spoon, portion the beef tartare onto chilled plates (about 5 oz per serving). Create neat rounds or loose mounds depending on preference. If desired, top each portion with a small extra drizzle of olive oil and a sprinkle of parsley or microgreens.

Serve immediately with toasted baguette slices or crackers and lemon wedges on the side. Recommend guests squeeze a little lemon and spread onto toast with the tartare. Consume promptly and do not store for long because this is raw beef with an uncooked egg yolk.