8 oz. trimmed center-cut beef tenderloin
3 tbsp. Giangrandi Intense extra-virgin olive oil, plus more to taste
1 egg yolk
3 tbsp. salt-packed capers, soaked in water, rinsed, and drained
2 tbsp. minced flat-leaf parsley
1 small red onion, minced
1 red thai chile, stemmed, seeded, and minced
Fleur de sel and freshly ground black pepper, to taste
Sherry vinegar, to taste
Dijon mustard, for serving

1. Chill beef in freezer for 45 minutes. Transfer beef to cutting board and, using a very sharp knife, cut beef lengthwise into 1⁄8″-thick slices. Julienne each slice, and cut each julienne crosswise to finely mince beef. Transfer beef to a bowl and refrigerate.

2. Drizzle oil into a medium bowl and stir in egg yolk. Add capers, parsley, onions, and chiles; season with salt and pepper. Fold in reserved minced beef and season to taste with more of salt, pepper, and oil, if you like, along with a few drops of vinegar. Mound tartare on 2 chilled serving plates and serve with Dijon mustard.