Bart's Recipes
Place the beef tenderloin in the freezer for fifteen minutes before cutting it. Semi-frozen meat is easy to cut into neat cubes, whereas a soft piece of meat will slip under the knife and get mashed into pulp; with tartare, that coarse texture is exactly what you want.
Using a sharp knife, slice the meat thinly first, then cut into strips, and finally into three-millimeter cubes. Place them in a cold bowl that you have chilled in the refrigerator beforehand.
Finely mince the shallot, gherkins, and capers, and chop a generous handful of parsley. Mix them into the meat along with the mustard, Worcestershire sauce, two tablespoons of olive oil, salt, and black pepper. Stir briefly and gently, as over-mixing will make the tartare mushy and sticky.
Taste and adjust the seasoning with lemon juice and pepper. Work quickly so the meat stays cold.
Dry-toast the pine nuts in a frying pan until golden brown. Keep a close eye on them and shake the pan regularly, as they can turn from golden to bitter in less than half a minute.
Using a plating ring, spoon the tartare onto a cold plate and press down gently. Make a small well in the center and place the egg yolk inside.
Arrange the arugula alongside it, drizzled with the remaining olive oil and some lemon juice. Sprinkle the pine nuts and chili flakes over the top and finish with freshly ground black pepper.
