Meat tartare and caviar

Preparation

1. Finely chop the beef tenderloin with a sharp knife until it has a tartare-like consistency. Transfer the meat to a bowl.
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3. Squeeze the juice of a fresh lemon directly over the meat, stirring gently to distribute the juice evenly.
4. Finely chop the Tropea onion and add it to the meat.
5. Add mustard, a pinch of salt, freshly ground black pepper and a drizzle of extra virgin olive oil. Mix carefully, making sure all the ingredients are well combined.
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7. Using a pastry cup, place the beef tartare in the center of the plate and press lightly to give it a firm, even shape. Gently remove the pasta cup.
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9. Complete the dish by arranging the caviar on top of the tartare, for a final touch of luxury and flavor.