Clean and chop the mushrooms. Bake these in a tablespoon of olive oil until brown and toasted.
Take the mushrooms out of the cooking pot and keep these on the side. Pour the stock in the cooking pot and bring this to a boil.
Chopping & Mixing
Use a sharp knife to cut in the sirloin steak into small cubes. You can chop the steak as small as you like. When buying the steak, you can also ask your butcher to chop the steak for the steak tartare. Most of the time they will chop it for you ;)
Finely chop the shallot, capers and parsley.
Mix the steak with the shallots, capers and chopped parsley. Then season the steak with some salt & pepper.
Serving
Place the food ring on the plate and add 1/4 of the steak mixture. Slightly press on top of the steak mixture to make sure the tartare sticks together when removing the mold. Repeat this step until all four plates are ready.
Decorate each plate with baked mushrooms, some additional capers and the egg yolk.