Swedish Steak Tartare

Trim all fat and sinew from the filet of beef and grind it very finely using a meat grinder or food processor, working in short pulses to avoid overworking the meat. Chill the ground beef in the freezer for 15 minutes.

Finely chop the onion by hand into small, uniform pieces. Finely chop the pickled beets and grate the horseradish.

Transfer the chilled ground beef to a clean work surface or large bowl. Create a shallow well in the center and arrange the chopped onion around the edges, keeping it separate from the meat.

Divide the capers, pickled beets, and grated horseradish into small piles around the beef. Season generously with salt and black pepper.

Crack one egg onto the surface of the meat, keeping the yolk intact. Arrange the remaining 3 eggs in their shells alongside the prepared ingredients as garnish.

Serve the components on a chilled plate with small spoons, a side of Dijon mustard, and dark rye bread. Allow diners to mix the tartare to their preferred consistency, combining the raw beef with the accompaniments and raw egg yolk as desired.