The essential ingredient for this classic dish is top-quality lean beef, preferably tenderloin, although top round or sirloin may be substituted. Purchasing whole cuts of beef and keeping the meat cold helps the flavor and texture and decreases the risk of contamination. Do not substitute ground beef and be sure to mince the meat just before serving.

Trim well and chill thoroughly:

Mince the tenderloin by hand with a sharp knife. Alternatively, cut into ½-inch cubes and pulse in small batches in a food processor until the meat is chopped into ⅛-inch pieces, 7 to 10 seconds; do not overprocess. Transfer the meat to a chilled platter or individual plates and gently form into 6 individual mounds. If desired, make a spoon-shaped indentation into each mound and top with:

Divide and arrange in small mounds around each serving:

Serve immediately, passing separately:

Serve with: