Steak Tartare with Quail Egg & Frites

1. Place the beef filet in the freezer for 30 minutes to 1 hour to make it easier to dice. Cut the chilled filet into fine strips, then finely dice it.
2. In a bowl, whisk together the Dijon mustard, red wine vinegar, Worcestershire sauce, and EVOO.
3. Stir in the minced capers, pickles, red onion, and fresh chopped parsley. Sprinkle with salt and pepper to taste.
4. Add the finely diced beef to the mixture and stir to combine thoroughly.
5. Spoon the beef mixture into a round cookie cutter or a round mold to shape it. Place the molded beef in the fridge for at least 30 minutes to chill and set.
6. While the tartare chills, prepare the French fries according to package directions.
7. Remove the mold from the beef tartare and carefully lift it off. Top the tartare with a fresh quail egg yolk (or a regular egg yolk if preferred) and serve immediately with the prepared French fries. Garnish with fresh chives if desired. Enjoy!