Klassisk Svensk Råbiff (Classic Swedish Steak Tartare)

Place the beef tenderloin in the freezer for 15-20 minutes. This firms up the fat and muscle fibers, making it significantly easier to dice precisely by hand.

While beef chills, prepare the garnishes. Finely dice the pickled beets and red onion into uniform 2-3mm brunoise. Rinse and dry the capers. Finely mince the chives. Set all aside in separate small bowls.

Using a mandoline, slice the potatoes into paper-thin rounds (approx 1mm). Rinse them in cold water to remove starch, then pat completely dry with kitchen towels.

Heat the neutral oil in a heavy-bottomed pot to 160°C/320°F. Fry the potato slices in small batches until golden and crisp, about 3-4 minutes. Remove with a slotted spoon, drain on paper towels, and season immediately with salt.

Remove beef from freezer. With a very sharp knife, slice the beef into thin sheets, then julienne into strips, and finally cross-cut into a fine dice (approx 3-5mm). Do not mince into a paste; distinct texture is required.

In a mixing bowl, gently toss the diced beef with the Dijon mustard, Worcestershire sauce, salt, and black pepper. Taste a small amount to check seasoning.

Shape the meat into four round patties and place on chilled serving plates. Create a small indentation in the center of each patty and carefully place a raw egg yolk in the well.

Arrange small mounds of diced beets, red onion, capers, and chives around the meat. Grate fresh horseradish generously over the dish just before serving. Serve with the potato crisps on the side.