Beef Tartare

Pat the beef sirloin for the beef tartare thoroughly dry with paper towels and remove any tendons and membranes.

Cut the meat first into thin slices, then into narrow strips, and finally into cubes as small as possible, about 3-4 mm. Regular, precise hand-cutting is the key to the right texture.

Transfer the cut meat to a chilled bowl and refrigerate while you prepare the remaining ingredients.

Peel the onion and dice it very finely, the smaller the dice, the better it will blend with the meat.

Add the mustard, Worcestershire sauce, ground sweet paprika and about three-quarters of the diced onion to the cut meat. Reserve the remaining onion for serving.

Mix everything thoroughly, then season with salt and pepper to taste. The tartare should be boldly seasoned, so do not be afraid to add a little more pepper and Worcestershire than you expect.

Taste the finished tartare and adjust the seasoning to your liking. Refrigerate for at least 10 minutes to let the flavors meld.

Cut the white bread into slices about 1 cm thick.

Heat enough sunflower oil in a frying pan and fry the bread slices on both sides until golden, about 1-2 minutes per side.

Immediately rub the hot toasts with a halved garlic clove, the garlic will work beautifully into the crispy surface and give the toasts their characteristic aroma.

Arrange the tartare on plates or a wooden board and form a shallow hollow in the center of each portion. Carefully crack the eggs, separate the yolks from the whites and set one raw yolk into each hollow.

Arrange the crispy toasts around the tartare and place the remaining diced onion, chili peppers and small bowls of mustard and ketchup on the plate so everyone can season the tartare to their own taste.