Cut the meat into small cubes, season with salt, pepper and oil and, with the help of a pastry ring of about 3 cm in diameter, create small tartare of about 2 cm thick.
Keep them in Freddy® with the function "customised preservation at 0°C” until the time of your service.
Meanwhile, prepare the fried capers and the egg cream.
Wash 16 capers and dry them well. Heat some sunflower oil in a saucepan and, when it is hot, pour the capers and let them fry for a couple of minutes. Drain and dry well with absorbent paper.
MINI BEEF TARTARE WITH EGG CREAM
Blend the boiled egg yolks with lemon juice, water, mustard and a pinch of salt and pepper, then add the sunflower oil and mayonnaise.
Serve the tartare with a tuft of egg cream, two fried capers and a drizzle of oil.