Beef Tartare

Preheat your oven to 375°F (190°C).

Slice the baguette into thin rounds for crostini.

Drizzle a sheet pan generously with olive oil and sprinkle with salt.

Place the bread slices on the pan, flipping them to coat both sides in the seasoned oil.

Bake for about 20 minutes, or until the crostini are golden brown and crispy. Set aside.

While the crostini bake, finely dice the partially frozen beef tenderloin into small cubes.

To make cured egg yolks for garnish, place one or more egg yolks in a small bowl with Worcestershire sauce and refrigerate.

Finely chop the shallot, cornichons, chives, parsley, and the anchovy fillet (if using).

To assemble, spread the Dijon mustard in the center of a large serving plate. Carefully place one fresh egg yolk on top of the mustard.

Arrange the diced beef and all the chopped ingredients in separate piles around the mustard and yolk.

Using a whisk, break the yolk and begin whisking it into the mustard while slowly streaming in olive oil to create a quick aioli directly on the plate.

Using a spatula, fold all the ingredients on the plate into the aioli until everything is well combined.

Season the tartare mixture with salt and freshly ground black pepper to taste, and mix again.

For a clean presentation, pack the tartare into a ring mold on a serving dish and then carefully remove the mold.

Top the tartare with a cured Worcestershire egg yolk and serve immediately with the crostini.