Classic Beef Tartare Recipe

Steps: 1. Place the beef in the freezer for about 15 minutes until firm but not frozen solid, making it easier to cut with a knife. First, slice it thinly, then cut into thin strips, and finally dice it into small cubes of about 0.5 cm (use a knife to cut by hand, not a meat grinder, to preserve the meat's elasticity and texture). Once cut, refrigerate. 2. Finely chop the shallots, capers, pickles, and herbs. 3. In a chilled small bowl, thoroughly mix Dijon mustard, Worcestershire sauce, Tabasco, olive oil, salt, and black pepper. 4. Gently mix the diced beef, chopped ingredients, and dressing with a spoon or fork (do not overmix). 5. Use a round mold to shape the tartare into neat rounds and place it in the center of an iced plate. 6. Gently create a small indentation on top of the beef and place a raw egg yolk in it. 7. Serve with slices of baguette toasted until golden brown and crispy.