Finely chop the beef tenderloin and place it in a bowl.

Chop the Beef

Add the egg yolk, capers, Dijon mustard, Worcestershire sauce, shallot, parsley, salt, and pepper. Mix until well combined.

Mix Ingredients

Cover the bowl and refrigerate while you prepare the hashbrown medallions.

Chill

In a bowl, combine the grated potatoes, grated onion, salt, and pepper. Mix well.

Combine Ingredients

Shape the potato mixture into small medallions.

Form Medallions

Heat vegetable oil in a skillet over medium heat. Add the medallions and cook until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.

Cook Medallions

Place a hashbrown medallion on each plate, top with a generous spoonful of beef tartare, and garnish with sliced gherkin pickles.

Serve

beef tartare

Recipe information

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