Instructions

1. Prepare the beef

Hand-cut the beef fillet into a fine, even dice, keeping it well chilled.

Season delicately with finely chopped shallot, capers, and a restrained touch of mustard.

2. Refine the texture

Fold through a small amount of softened butter.

Mix gently until the texture becomes glossy and refined.

3. Shape

Use a ring mould to form a clean, precise cylinder.

Chill briefly to help it hold its shape.

4. Add the egg yolk

Lightly whisk the egg yolk until smooth and velvety.

Spoon a neat quenelle on top of the tartare.

5. Finish with caviar

Using a non-metal spoon, place the caviar carefully on top.

Keep it as a defined, central highlight.

6. Final touches

Finish with finely chopped chive tips.

Ensure the plate is clean and minimal before serving.