To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.
Carpaccio is a crudo prepared through extremely thin slicing. Carpaccio dishes don't have to be beef ... fatty additions like Dijonnaise are common, either as mix-ins for the tartare itself or spread ...