Steak Tartare (Tartara di Manzo)

1 pound very fresh beef tenderloin, finely chopped, see note
4 very fresh egg yolks, see note
2 lemons
2 large eggs, hard-boiled and finely chopped
1/2 cup minced white onion
1/3 cup finely chopped flat-leaf parsley
1/4 cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
12 anchovy fillets, roughly chopped
Salt
Freshly ground black pepper
Dijon mustard

Form beef into four 4-ounce rounds, about 1-inch thick. Place in the center of four cold plates. Using the back of a spoon, create an indentation in the center of each round; place egg yolks into indentations.

Cut lemons to create 20 round slices; surround beef with slices. Atop each lemon slice, spoon chopped egg, onion, parsley, capers and anchovy. Serve immediately, letting guests mix tartare ingredients, and season with salt, pepper and Dijon, as desired.

Note: We suggest taking caution when eating raw meat and raw or lightly-cooked eggs, due to the slight risk of food-borne illness. To reduce risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells; avoid contact between yolks or whites and the shell. Use only very fresh, properly refrigerated meat from a reliable market.

From: La Cucina Italiana Magazine, August 2008 [archive.org]