This Tartare Is The Bee(f)s' Knees | My BEEF TARTARE

This is my take on a French bistro classic - the beef, or steak tartare. I swap out a couple of key ingredients, while hopefully preserving the soul of the dish. It can be enjoyed as an appetizer, or, if you stick around till the end of the video, I'll show you how to turn it into the centerpiece of a feast. I hope you enjoy it :)
Ingredients:
The Tartare:
Filet mignon (or any other lean cut of fresh beef) - 200-250g (1/2lb)
Shallot ~ 1/2
Garlic ~ 1/2 clove
Anchovies ~ 1 fillet
Cornichons ~ 2-3
Capers ~ 1tbsp
Parsley ~ 1-2tbsp
Cress ~ 1-2tbsp
Olive oil ~ 2-3tbsp
Truffle oil ~ 1-2tbsp
Salt, black pepper - to taste
The Saffron Mayonnaise:
Egg yolk - 1
Garlic - 1 clove
Saffron - 1 tiny pinch
Vinegar ~ 1tsp
Oil ~ 1/2cup
Music: www.epidemicsound.com