Steak Tartare

Trim any fat, sinew, or discolored tissue from the raw sirloin steak using a sharp knife, ensuring only the cleanest meat remains.

Cut the trimmed steak into small cubes approximately ¼ inch in size, then finely chop with a sharp knife or use a food processor in short pulses to achieve a consistent, finely minced texture.

Place the minced steak in a cold mixing bowl and gently fold in the French mustard and English mustard until evenly distributed.

Add the lime juice and finely chopped birdseye chillies to the meat mixture, folding gently to combine without overworking the texture.

Season with the Tabasco sauce, folding gently to incorporate while tasting as needed—use additional seasoning only if desired.

Divide the prepared tartare mixture into four equal portions and mound each portion onto a chilled plate using a spoon or tartare mold.

Make a small indentation in the center of each tartare mound and carefully place the egg yolk into the depression, keeping it intact for service.

Serve immediately on chilled plates, allowing diners to gently mix the egg yolk into the tartare at the table if desired.