Beef Tartare Blues

To the dismay of foodies and chefs in New Brunswick, it is now illegal to serve raw beef in a restaurant. This means that beef tartare is now off the menu. Beef tartare is made from raw minced beef and is served with onions, capers, and a raw egg yolk on top.  Along with the risk of getting salmonella from the egg, the provincial concern focuses on the fact that uncooked meat can contain bacteria that make people sick. While there haven't been any cases of anyone from the Picture Province getting sick from some tartare, health officials are erring on the side of caution after the year and a bit of dealing with a pandemic. However, when fresh meat is used and basic hygienic rules are followed, the risk of bacterial infection is low. With the recipe below, you can find out what New Brunswickers are now missing.

NOTE: IF YOU HAVE A MEDICAL CONDITION THAT PREVENTS YOU FROM INGESTING RAW MEAT OR RAW EGGS, DO NOT EAT THIS DISH.

Ingredients

400 g beef tenderloin or top round
45 mL olive oil
30 g whole-grain mustard
15 mL red wine vinegar
15 g capers, chopped
7 g flat-leaf parley, chopped
5 g Dijon mustard
1 egg yolk
1 shallot, finely chopped
sriracha, to taste (if you can get some sambal oelek, use that)

1. Place the beef in the freezer for about an hour, until it starts to form ice crystals and gets really firm but not frozen solid; you should still be able to pierce it with the point of a sharp knife. Wash and dry your hands.
2. Combine the olive oil, mustards, vinegar, and whatever hot sauce you're using in a bowl. Season everything with salt and pepper, and set it aside. Wash and dry your hands.
3. When the meat is firm enough, take it from the freezer, and slice it thinly against the grain. Cut each slice into fine strips, then dice those strips as finely as you can. Continue chopping the meat with your knife until it has a coarse ground consistency, then place the meat in a mixing bowl.
4. Add the shallots, egg yolk, chopped parsley, chopped capers, and the dressing from the bowl you set aside to the beef and mix everything delicately until it is well combined. Wash and dry your hands. 
5. Divide the mixture into four equal servings and press each serving into either a burger press, a round cookie cutter or a cleaned tin can open at both ends. Lightly press down on the meat with a fork and then remove whatever you used to mold the dish into shape. Serve cold with fresh endives or toasted croutons.