In a small wooden mixing bowl, combine the anchovy, capers
. Using the back of a fork, crush
the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce
in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion
and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish
each with traditional garnishes. Serve with toast points.