Beef Tartare

Method

1. Separate the egg yolks from the whites. Place the yolks in a bowl and add a pinch of salt.
2. Warm a small amount of white wine vinegar and add it to the yolks to temper them, then whisk.
3. Gradually add extra virgin olive oil while whisking continuously to emulsify the mayonnaise.
4. Add lemon juice, a teaspoon of honey, and a spoonful of mustard to the mayonnaise. Whisk until well combined.
5. Take a lean cut of beef (e.g., Piedmontese Fassona) and remove any sinew or fat.
6. Cut the beef into thin strips, then dice finely. Season with salt and pepper.
7. Chop capers, anchovies in oil, a slice of onion, and a chili pepper into small pieces.
8. In a jar or bowl, combine the diced meat with a generous amount of the flavored mayonnaise. Shake or mix well.
9. Add the chopped capers, anchovies, onion, and chili pepper. Mix thoroughly.
10. Serve the tartare on fresh, crispy lettuce leaves. Optionally, roll the leaf like a wrap and enjoy.