Steak tartare

Chop the beef by knife, not grinding it.

Season the chopped beef with a drizzle of olive oil and refrigerate.

Small-dice the cornichons; chop the onion, chives and parsley; separate the pasteurized eggs.

In a large bowl mix a couple of egg yolks with the mustard, then the miso or soy sauce, ketchup, a few drops of Worcestershire sauce and Tabasco.

Add the chopped beef, then the onions, cornichons, capers and herbs.

Marinate the tartare in the refrigerator a couple of hours. To serve, fry the remaining capers.