Steak Tartare

This is a raw beef dish and is not recommended for pregnant women, young children, elderly people, or anyone with a compromised immune system. Source the beef tenderloin from a trusted butcher and tell them explicitly it is for tartare, so they select and trim a piece suitable for eating raw. Keep it refrigerated until the moment you prepare it. Chill your chef's knife, chopping board and mixing bowl in the refrigerator or freezer for at least 15 minutes before starting, and work in as cool a kitchen as possible.

Place the beef tenderloin on the chilled chopping board. Using the sharp chef's knife, slice the beef into 3 mm slices, then cut into 3 mm strips, then rotate and cut across into 3 mm dice. Work quickly and keep the beef below 4°C throughout — if it starts to feel warm or soft, return it to the refrigerator for a few minutes before continuing.

Spread the diced beef in a thin layer on a chilled plate and return it, uncovered, to the refrigerator for 15 minutes so the surface dries slightly and the meat stays firm and cold.

In the large chilled mixing bowl, combine the Dijon mustard, Worcestershire sauce, Tabasco, cognac, olive oil, flaky salt, and black pepper. Whisk briefly to emulsify.

Add the chilled beef, shallot, capers, cornichons, and parsley to the bowl. Fold gently with a spatula until just combined — do not overwork the meat, and keep the bowl over ice if your kitchen is warm.

Taste and adjust seasoning with flaky salt and Tabasco. Divide the tartare between four chilled plates, pressing it into a ring mould to form a neat disc, then lift the mould away.

Make a small indent in the centre of each portion and nestle a half-shell with an egg yolk on top — pasteurised eggs are strongly recommended for this raw preparation. Serve immediately with the toasted baguette slices alongside; steak tartare does not keep and should not be made ahead.