Place the tenderloin and optional second cut in the freezer for 20–30 minutes until very firm but not frozen solid. This makes slicing easier and safer. Trim away any silver skin, sinew and excess fat with a sharp knife.

Dice the beef

Using a very sharp knife, cut the beef into roughly 1/4-inch strips, then into 1/4-inch sticks and finally into small dice. For a classic texture, aim for uniformly small cubes about 1/8–1/4 inch. Keep meat cold by working quickly and returning it to the refrigerator if it softens.

Sauce / Seasoning

Prepare aromatics and mix-ins

Finely mince the shallot, chop the capers and cornichons, and finely chop the parsley and slice the chives. Combine shallot, capers, cornichons, parsley and chives in a small bowl.

Combine seasoning base

In a medium mixing bowl whisk together the egg yolks, Dijon mustard, Worcestershire sauce, lemon juice, olive oil, sea salt and half the black pepper until smooth and slightly emulsified. Taste and adjust salt/acid; remember the beef will dilute some seasoning.

Finish the tartare mixture

Add the diced beef to the bowl with the seasoning base. Gently fold in the chopped aromatics (shallot, capers, cornichons, parsley, chives) until evenly distributed. Taste and adjust with additional salt, pepper, a few drops of Worcestershire or lemon if needed. Keep chilled until plating.

To Serve

Plate

Either shape the tartare using a 3–4 inch ring mold or spoon into a neat mound on chilled plates. If using, make a small well in the center and place the extra raw egg yolk on top of each portion.

Accompaniments

Serve immediately with toasted baguette slices or crackers and optional microgreens. Provide extra black pepper and salt at the table. Recommend that guests mix the egg yolk into the tartare as they eat.

Food safety note: use the freshest, highest-quality beef and eggs available. Keep tartare cold and consume immediately. Not recommended for people who must avoid raw eggs or raw meat.