1 pound beef strip loin, cleaned of all fat and frozen
4 tablespoons minced capers
4 tablespoons minced cornichons
1 tablespoon minced shallots
2 tablespoons minced chives
4 tablespoons mayonnaise (preferably homemade)
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil (best quality available)
Salt and freshly ground pepper

Remove the beef from the freezer. Working with a sharp knife cut the beef into tiny dice. The size of the beef should be the same at the shallots, capers and cornichons, 1/16th inch.

In a medium sized mixing bowl place all the ingredients and mix thoroughly. Season to taste with salt and pepper.

Serve with crusty bread and a salad.

Wine Pairing courtesy Jack Ewer of Jack Cellars
Willakenzie Estate 2005 Oregon Gamay Noir: Beaujolais style with bright and concentrated fruit. Big enough for beef, yet delicate enough for tartare.
Fall Line Winery 2005 Red Mountain Red Wine: An elegant balance of Cabernet Franc, Merlot and Cabernet Sauvignon. Bold fruit with perfect weight and body.