RINSE ostrich and dry it off well. Salt liberally on all sides. Cover and let sit in the fridge for an hour or two. Don’t let it sit for longer than a few hours or it will start to cure. Rinse off and dry again.
TRIM off any large tendons or pieces of fat. If you start with a lean steak, you shouldn’t need to trim off much. Then portion out about 4 ounces. You can eyeball it.
MINCE the filet finely (or to a texture you like). Take your time here.
ADD the filet to a bowl and stir vigorously with oil, vinegar, salt, and pepper. Taste a bit of it and adjust the
seasoning to your liking. We like a little more vinegar and salt in mine.
CHILL until you’re ready to eat. Prepare your plate with toast, egg yolk (lightly poached if you want), pickled
vegetables, capers, and minced shallot.
PRESS the tartare into a mold on the plate so it holds its shape and make a small well in the center. Slide in the
egg yolk. Serve.