Hand-Cut Beef Tenderloin Tartare, a recipe from Michel Rostang, La Boutarde, Paris, on Gourmetpedia

Ingredients

• - 150 g (5 oz.) beef tenderloin or tender eye of round
• - 1 tsp. flat-leaf parsley
• - 1 tsp. onion
• - 1 tsp. cornichons
• - 1/2 tsp. grainy mustard
• - 1/2 tsp. ketchup
• - 1 egg yolk
• - Tabasco
• - Worcestershire sauce
• - Salt
• - 200 g (7 oz.) large frying potatoes