Steak tartare

Keep the meat chilled at 4 °C until the last moment. Wash, trim and finely chop the spring onions. Rinse the parsley and chop the leaves. Drain the capers.

Using a clean knife and board, remove sinews and cut the beef into thin strips, then small dice. Divide among plates. Separate yolks from whites into a clean bowl. Place the yolks on the beef without using shells as containers. Serve immediately with onions, parsley, capers, mustard, salt and pepper to season to taste. Refrigerate the whites for another prompt use. This raw dish is unsuitable for young children, pregnant women, older adults or immunocompromised people.