Beef Tenderloin Tartare for New Year's Eve

Preparation Chill the beef tenderloin in the freezer for 20 minutes before beginning. This will make it easier to finely chop the meat.

Chopping the Beef Tenderloin Trim any visible fat from the beef tenderloin and finely chop it into small uniform pieces. Transfer the chopped beef to a cold bowl.

Preparation of Flavor Base Finely mince the shallot and capers. In the same bowl as the beef, add the minced shallot, capers, and chopped parsley.

Mixing the Tartare In a separate small bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, Tabasco sauce, and olive oil. Pour the mixture over the beef and gently combine the ingredients. Squeeze the lemon juice over the mixture and season with salt and pepper. Gently mix until everything is evenly distributed.

Plating Using a round cutter or small bowl, shape the tartare on serving plates. Carefully remove the mold and adorn the beef tartare with a small amount of microgreens, edible flowers, and lemon zest.

6.Serve the beef tenderloin tartare with sliced baguette or crackers for a delightful New Year's Eve appetizer.