Prepare the meat: Using a sharp knife, slice the fresh beef tenderloin (4 1/2 oz / 125 g) into thin strips, then cut into small cubes. Place the meat in a bowl, add 1 tablespoon canola oil, and mix to coat the pieces.

Prepare the other ingredients: Finely chop 3 small pickles, 15 capers, and 1 large shallot. Chop 7 sprigs of parsley and 7 sprigs of chives. Finely chop 2 anchovy fillets. Add everything to the meat. Add 1 egg yolk to the mixture.

Season: Add 1 teaspoon mustard, 1 teaspoon ketchup, and 1 teaspoon Worcestershire sauce. Season with salt, pepper, and a pinch of chili powder. Mix all the ingredients until well combined.

To serve: Use a round mold to shape the tartare on a plate. Top with a few arugula leaves and serve with 1 roasted potato.