Beef Tenderloin Tartare

Preparation:

Preparation: Cut the fillet into thin slices. In a dish, beat the egg yolk with salt, pepper and a glass of oil. Mix until it becomes a thick cream; then add the chopped olives, mustard and anchovy paste. Spread the meat out on a tray and cover it with this sauce, garnish around it with the remaining olives and put it in the fridge for an hour.