Servings: Suggest serving with crispy garlic rye toast

1/2 to 1 lb. freshly cut beef tenderloin, minced by hand (double seasoning if you're closer to 1 lb.) ½ to 1 lb. freshly cut beef tenderloin, minced by hand (double seasoning if you're closer to 1 lb.)
1 tsp. Dijon mustard 1 tsp. Dijon mustard
1 Tbsp minced shallots 1 Tbsp minced shallots
1 Tbsp. olive oil 1 Tbsp. olive oil
Yolk from a 63-degree sous vide egg (or a five-minute soft-boiled egg) Yolk from a 63-degree sous vide egg (or a five-minute soft-boiled egg)

Mix together the steak, mustard and shallots and season with salt and pepper to taste.
Mound the seasoned steak on a plate (or use a cylinder mold, if you like).
Top with egg yolk and garnish with a little parsley.