In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef.
In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning.
Serve cold with the endive and celery salad (see recipe) and toasted bread. For a beautiful presentation, use a burger press, cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.
Personally, I like to use top round to prepare my tartare, not only because it’s cheaper than tenderloin, but also because it is firmer and provides a very appetizing texture. I also like to spice up my tartar with sambal oelek or Tabasco sauce.