Chill the beef in the coldest part of your refrigerator for at least 30 minutes so it is very firm — this makes it easier to dice. Using a sharp knife, trim any sinew or fat and cut the beef into 1/8–1/4-inch dice. Aim for a fine, uniform dice for a pleasant texture.

Mix aromatics

In a chilled bowl combine the minced shallot, chopped capers, chopped cornichons, and chopped parsley. Add Dijon mustard and Worcestershire sauce and mix until evenly distributed.

Combine tartare

Add the diced beef to the bowl with aromatics. Add the egg yolk, olive oil, lemon juice, salt and pepper. Gently fold with a spoon or rubber spatula until ingredients are evenly incorporated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Keep cold until serving.

Portioning

Using a ring mold (2–3 inch) or spoon, portion the tartare into 8 equal mounds (about 2 oz each) or into the center of each toast when ready to serve. If using a ring mold, press lightly and lift straight up for a neat presentation.

Tiny Toast

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly with melted butter and a tiny amount of olive oil; sprinkle with a little fine sea salt.

Bake the slices for 6–8 minutes, turning once, until golden and crisp at the edges. Remove and let cool completely — toasts should be crunchy enough to support the tartare without bending.

Cheddar Powder & Garnish

If using pre-made cheddar powder, keep it in a small bowl. If making quickly at home: grate aged cheddar extremely finely, spread in a thin layer on a parchment-lined sheet, and dry in a 175°F (80°C) oven or dehydrator for 1–2 hours until completely dry, then blitz in a spice mill to a powder. Measure out 2 teaspoons.

To finish: place a small mound (about 2 oz) of tartare onto each tiny toast or serve tartare mounds alongside toasts. Lightly dust the top of each tartare with a pinch of cheddar powder. Garnish with microgreens or a small snip of chive on each portion.

Serve immediately so the toasts remain crisp and the beef stays cold.