Steak tartare

Ingredients:

• 340g top sirloin steak, washed and trimmed
• 2 tsp sherry vinegar
• 0.5 tsp mustard powder
• 2 large yolks
• 1/4 cup light olive oil
• 6 tablespoons shallots, finely diced
• 2 tbsp small capers, drain the marinade
• 1 teaspoon coarse salt
• 1/4 cup celery leaves, finely chopped and separated
• 2 tbsp fresh parsley, finely chopped and divided
• 1 teaspoon freshly grated lemon zest
• 4 eggs, for serving
• Special equipment: 10 cm diameter cooking ring, food processor (optional)

Preparation:

1. Cut the steak into 2 cm cubes and place them in the freezer for 10 minutes.
2. In a small bowl, combine the vinegar, dry mustard, and egg yolks. Whisk constantly until emulsified, then add the shallots, capers, salt, and about 2/3 of the celery leaves and parsley.
3. Manually chop the meat into the desired size pieces. Alternatively, divide the meat into 4 portions and pulse each portion in a food processor 3-4 times.
4. Using clean hands, quickly combine the meat and dressing. Transfer to a plate using a 10 cm (4 in) diameter culinary ring. Make a well in the center, separate the whites from the yolks, and pour in the yolk. Let the mixture settle, then remove the ring and sprinkle with the remaining herbs and lemon zest.