Tartar of Limousin Beef with Chive Oil

Finely chop the meat with a sharp knife. Mix the yolks with mustard, olive oil, green onion, pickled gherkins and the chopped meat. Season with salt, pepper, nutmeg, chili sauce, Worcester sauce and lemon juice. Press the beef tartare into ring molds, cover with freshly chopped chives. Serve with chive oil and garnish with some lettuce and chive tips. For the chive oil, coarsely chop the chives and leeks and blanch in salted water. Quench in ice water and dry well. In a food processor or with a hand blender, chop slightly with 1/4 olive oil and pour into a fine sieve. Cover with aluminum foil and refrigerate overnight draining chive oil over a saucepan.

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