The beaver is a proud and noble animal

2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) whole-grain mustard
1 egg yolk
1 tablespoon (15 ml) capers, drained and chopped
2 teaspoons (10 ml) sambal oelek
1/4 cup (60 ml) olive oil
1 1/2 lbs (675 g) beef top round, very fresh (not tenderized)
2 tablespoons (30 ml) chopped parsley
3 tablespoons (45 ml) chopped fresh chives
3 tablespoons (45 ml) finely chopped shallot
3 tablespoons (45ml) finely chopped cornichons
Salt and pepper

30 minutes prior to preparation, put meat in the freezer. This will help with the cutting into fine slices.

In a large bowl, combine the lemon juice, mustards, egg yolk, capers, and sambal oelek. Drizzle in the oil, whisking constantly. Adjust the seasoning.

With a knife, finely chop the meat. Add to the dressing with the herbs and shallot and stir to combine. Season with salt and pepper. If desired, add sambal oelek or tabasco, to taste. Keep beef mixture chilled until ready to serve.

Serve the tartare with toasted baguette slices, homemade fries, and a green salad.