Beef Tartare

PREPARING

1. Thoroughly clean the beef tenderloin of any excess silver skin or connective tissue.
2. Finely chop the meat using a sharp knife; avoid using a meat grinder to preserve the proper texture of the beef.
3. Season the chopped meat with salt and pepper, then mix gently.
4. Form a neat portion of the meat in the centre of the plate, create a small indentation, and carefully place the raw egg yolk inside.
5. Arrange finely chopped onion, pickled cucumber, and capers alongside the meat.
6. Add a few drops of French and honey mustard to balance the flavours.
7. Garnish with a cherry tomato and serve immediately after preparation.