Steak Tartare: An Easy French Bistro Treat

Ingredients

• 8 ounces (225g) very lean beef tenderloin, trimmed of all fat and sinew
• 1 small shallot, finely minced (about 2 tablespoons)
• 2 tablespoons capers, drained and finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon Tabasco sauce (or to taste)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 large egg yolks, preferably from pasture-raised hens
• Crusty bread or baguette slices, toasted
• Cornichons (small pickled gherkins), for garnish
• Fresh parsley sprigs, for garnish (optional)