Classic Beef Tartare from Beef Tenderloin

Rinse the capers, dry them, then chop finely. Clean the shallots and cut them into very fine cubes.

Remove the beef tenderloin from the refrigerator and slice it very thinly. Cut the slices into matchstick-thin strips, then chop the strips into very small pieces. Finally, finely mince the meat again with a sharp knife. Work quickly so that the meat does not warm up.

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