Steak Tartare with Caviar

Original Recipe from Lena’s Kitchen Blog

INGREDIENTS
8 oz sirloin steak
2 tbsp parsley finely chopped
2 tbsp capers drained and finely chopped
2 tbsp cornichons finely chopped, or small dill pickles (not sweet)
2 tbsp shallots finely chopped
5 tsp worcestershire sauce
1 ½ tbsp dijon mustard
½ tsp kosher salt, or to taste
2 egg yolks fresh
Tsar Nicoulai Caviar, for garnish
Cornichons, dijon mustard and toasted bread, for serving

METHOD
1. Freeze beef until firmed up slightly, about 20 minutes. Cut chilled steak into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.
2. Add finely chopped capers, cornichons, shallots, and parsley to a mixing bowl. Add Worcestershire sauce and mustard. Toss/whisk together to combine.
3. Add the steak and gently fold in to the other ingredients. Add salt to taste and mix again. Keep the mixture chilled until you’re ready to assemble.
4. Use a ramekin to shape a mound of steak tartare on a plate or platter. Top with an egg yolk and Tsar Nicoulai Caviar. Serve with toasted bread, cornichons and mustard. Enjoy immediately.