- Begin by breaking down the beef tenderloin so that you use the chain and side flap, the rest will be used for cut steaks. Clean and trim the chain and the side muscle, dice the chain and side muscle into a brunoise and place in a bowl with salt and pepper and a touch of mustard. Toss well and refrigerate at least 1 hour.
- To make the pickled shallots, add your vinegar and sugar to a pot and bring to a boil. Place the sliced shallots in the pot and turn off the heat. Steep for 20-30 minutes. Place in the cooler and reserve for the plating.
- For the toast, remove the crust and cut on a diagonal to make triangles. Sear in a pan with butter on both sides. When complete, reserve for plating.
- To plate, fill a large ring mold about 3-4 in diameter and 1/2 inch tall with the seasoned diced beef tartar. Top with two egg yolks and sprinkle with fresh cracked pepper. Add the remaining mustard, sprinkle capers and the pickled shallots for garnish. Add to the toast and serve. Enjoy!
Ingredient availability varies by location*