Lay's® Steak Tartare

Finely dice the beef tenderloin and place it in a large bowl where all ingredients will be mixed together.

Peel and finely chop the shallot, then place it next to the meat.

Finely chop the capers and pickles, then add them to the plate with the meat.

Finely chop the parsley and chives, then add them to the plate as well.

Crush the Lay’s® chips into coarse crumbs and set them aside.

Place a spoonful of Dijon mustard in the center of the plate and make a small indentation in it.

Carefully place an egg yolk in the mustard nest.

Drizzle with Worcestershire sauce and olive oil, then mix all the ingredients together thoroughly.

Use a metal ring mold to shape the steak tartare into a neat round. Make a small well in the center.

Carefully place the egg yolk in the indentation.

Spread the tartare onto a Lay’s® chip before serving.