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1
Put the beef on a plate and place in the freezer for 15 minutes (this will make dicing the beef easier).
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2
Whisk together the mustard and oil in a large bowl.
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3
Add the jalapeno, shallot, cornichons, and capers and mix to combine.
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4
Remove the meat from the freezer and cut into 1/4-inch dice.
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5
Put the steak in the bowl with the jalapeno mixture, add the green onions and parsley, and fold gently to combine.
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6
Season with salt and pepper.
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7
Divide the tartare among 4 large dinner plates, drizzle with some of the mustard sauce, and serve with 3 slices of the garlic toast.
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8
Serve immediately.
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9
Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
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10
With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified.
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11
Season with salt and pepper.
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12
Cover and refrigerate for at least 1 hour and up to 1 day before serving.
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13
Preheat the broiler or heat a grill pan over high heat.
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14
Combine garlic and oil in a blender and blend for 1 minute.
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15
Season with salt and pepper.
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16
Pour the mixture into a bowl.
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17
Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side.
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18
Cut each slice in half.
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19
The garlic toasts are best served warm, the day they are made.
