Seared beef tartare from leftover skirt steak, with toast points

Cut the baguette into long thin toast points, lay on a pan with a drizzle of olive oil, drizzle more on top, and toast in a 375 oven for a few minutes, watching closely since they burn fast.

Slice the steak lengthwise into a thin piece with a sharp knife, cut into long aligned strips, rotate and cut into fine cubes; rock the knife across for a finer texture if wanted. Transfer to a bowl.

Slice the cornichons into planks, then thin strips, then across into tiny brunoise.

Press the capers in a paper towel to remove liquid and flatten them, then chop.

Mince the shallot to about the same size; aim for about a tablespoon each of cornichon, capers and shallot.

Bunch the parsley leaves, cut across and mince fine.

Slice the chives with a forward or back slice, maximising horizontal motion so they are sliced, not crushed.

Mix the meat only right before serving, since acidic ingredients turn it grey and chalky.

Season the beef with Dijon mustard, a couple teaspoons of olive oil, about half a teaspoon of Bulldog sauce, black pepper and a little salt-MSG blend; fold together.

Fold in the cornichon, capers, shallot (not all of it), parsley and some chives; taste, seasoning more strongly than a hot dish since cold dulls taste.

Mound on a plate, make a well and set an egg yolk in it; finish with chives, the toast points and a drizzle of olive oil.