Beef tartare with capers

Wash the potatoes, cut them into large pieces, and place them in a hot pan with 150 grams of butter and thyme. Add salt and set to maximum heat. When the butter starts to foam, reduce the heat by half and stir while shaking the pan. After 15 minutes, if the potatoes are soft, remove from heat.

Remove thyme from the pan and drain the remaining oil. Prepare mayonnaise as a base for tartar sauce. Mix the yolks of 2 eggs with half a teaspoon of mustard and regular vinegar, season with salt and pepper. Whisk while gradually adding sunflower oil until the mixture is homogeneous. Add a teaspoon of water to stabilize the emulsion.

Boil 2 eggs for exactly 9 minutes. Remove veins, tendons, and fat from the beef tenderloin, cut it into thin slices of 5 mm across the grain, and then chop them into small cubes.

Chop capers, gherkins, and boiled eggs into pieces the same size as the meat, and the shallots a bit smaller. Mince the onion, basil leaves, and parsley. Add all this to the mayonnaise - and the tartar sauce is ready. Mix 2 tablespoons of the resulting sauce, Tabasco, ketchup, and Worcestershire sauce with the beef.

Cut the baguette into 1 cm thick pieces, place 2 grams of butter on each, put in the oven, and bake in 'Grill' mode until golden brown. Use a culinary ring to place the tartare on the plates where the dish will be served.

Mix half of Dijon mustard with honey, balsamic vinegar, and olive oil. Add minced garlic, whisk everything together, and dress the arugula with this sauce.

Serve on plates with beef tartare, 2 toasts, fried potato wedges, and a bit of arugula. Garnish with a sprig of thyme, large flakes of salt, and sprinkle with freshly ground black pepper.