SERVES 2

Ingredients:
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

Preparation:
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.