Beef steak tartare with garlic toasts

Prepare the beef steak tartare from fresh tenderloin. First trim the meat of any membranes and sinew, then cut it into thin slices, then into narrow strips, and finally chop everything finely with a sharp knife until you have a soft, even texture. Put the finished mixture into a bowl and chill it in the refrigerator while you prepare the rest of the ingredients.

Cut the red onion into the smallest possible dice so it melts into the texture rather than standing out. Drain the capers well and chop them finely too, so their sharp, salty flavour spreads evenly through every single bite of the meat.

Add the egg yolks, chopped onion, capers, mustard, Worcestershire sauce, and ketchup to the meat. Press 2 cloves of garlic into the mixture. Season generously with salt and pepper, then stir everything together with a fork just until combined, so the meat stays loose and fluffy rather than packed and heavy.

Taste the mixture and adjust the seasoning with more salt, pepper, or a few extra drops of Worcestershire sauce until the balance is just right. Shape the meat on a plate into a neat mound or press it into a metal ring for a clean edge, then keep it in the refrigerator until the toasts are ready.

Fry the bread slices in hot oil on both sides until golden, so they turn crispy on the outside while staying soft inside. Let the fried slices drain briefly on a paper towel to lose any excess oil before you season them.

Rub each warm toast with a cut clove of garlic so the crust soaks up its aroma. Arrange the toasts on a plate next to the chilled meat and serve immediately, while they are still warm and fragrant.