Classic Beef Tartare from Beef Fillet

Rinse the capers under cold water, pat them dry thoroughly, and chop them very finely. Peel the shallots as well and cut them into very fine cubes.

Remove the beef fillet from the refrigerator and first cut it into very thin slices, then into fine strips, and finally into tiny cubes. Then finely chop the meat with a sharp knife. Important: Work quickly so that the meat stays cool.

Quickly mix the chopped meat in a bowl with the remaining ingredients (shallots, capers, mustard, Worcestershire sauce, olive oil, and spices). Form into a patty on a plate and press a small indentation in the center.