Steak Tartare with Halen Mon

1. 1

   Slice the tenderloin thinly.

2. 2

   Cut the slices into strips and the strips into small pieces.

3. 3

   Chop until the meat is fine enough to mold, but is still in discernible pieces.

4. 4

   Mix in the Worcestershire sauce, pepper, and mustard until well blended.

5. 5

   Using your fingers, shape the meat into two small rounds, no more than 4 inches across, on two plates.

6. 6

   Make a deep well in the center of each meat patty and put an egg yolk in each well.

7. 7

   In a small bowl, lightly mash the anchovies and capers with a fork.

8. 8

   Mix in the vinegar and olive oil.

9. 9

   Dollop half of this mixture on each plate at 12 oclock.

10. 10

    Mix the red onion and chives together and put a small mound on each plate at 6 oclock.

11. 11

    Put a three-finger pinch of salt on each plate at 3 oclock and a spoonful of mustard at 9 oclock.

12. 12

    To eat, mix the anchovy-caper mixture into the egg yolk with a fork.

13. 13

    Work the egg mixture into the meat, incorporating the onion mixture, salt, and pepper to taste.

14. 14

    Eat on or with toast.

* Per serving · 4 servings · Values may vary.