Steak Tartare

Method

1. Put 150 g of beef fillet on a plate and into the freezer for 15 minutes — firm but not frozen meat cuts cleanly. Chill a mixing bowl and the serving plate at the same time.
2. Trim the beef of every scrap of fat, silverskin and sinew. With a very sharp knife, slice it into 3 mm strips, then across into 3 mm dice, and finally chop briefly so the pieces stay distinct — never mince or process it, the texture is the whole point. Return the chopped meat to the fridge.
3. Chop the garnish very fine: 1 tbsp of shallot, 2 cornichons, 1 tsp of drained capers and 1 tbsp of flat-leaf parsley. Rinse the shallot in cold water and pat dry if it smells harsh.