Classic Beef Sirloin Tartare

Rinse the capers, drain them, then chop finely.

Remove the beef sirloin from the refrigerator and cut it into very thin slices. Cut the slices into matchstick-thin strips, then finely chop the strips. Work quickly so the meat does not warm up.

Quickly mix the meat with a fork with the other ingredients (shallots, capers, mustard, Worcestershire sauce, olive oil, spices). Form a small mound on the plate and make an indentation in the center.