Pop your tenderloin in the freezer for about 30 mins.
Cut the shallots into tiny dice, as finely as you can.
Mix with the vinegar and put into a nice little serving dish.
Slice baguette into very thin slices, seriously, more than 2mm is too thick.
Lay them on an oven sheet and bake at 200° for 4 mins, until just golden.
Get the beef out, slice into sheets, then strips then dice. The size is up to you here, chunky, a little rough, really fine, it’s a matter of personal preference.
Keep it cold. Cook with the air-con on, put the beef back in the fridge when you’re done cutting.
Just before serving, arrange everything on a board. Put the beef in the centre with the egg yolk on top, arrange garnishes as you like.
To eat, mix beef and condiments as you see fit, scoop onto a baguette chip and guzzle.
Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness. Please be aware of the risks involved, and ensure a high standard of hygiene when preparing and eating.