Beef Tartare

Ensure the Beef tenderloin is very cold. Using a sharp knife, trim any silver skin or excess fat from the Beef tenderloin. Finely chop the Beef tenderloin into small, uniform pieces, approximately 3-5mm cubes. Avoid mincing it in a food processor, as this can bruise the meat and alter its texture.

In a medium-sized bowl, combine the finely chopped Shallots, Capers, Cornichons, Dijon mustard, Extra-virgin olive oil, Fresh lemon juice, Fresh flat-leaf parsley, and Worcestershire sauce.

Add the chopped Beef tenderloin to the bowl with the other ingredients. Gently mix everything together using a spoon or spatula until well combined. Be careful not to overmix, which can warm the meat.