For this you will need the Polyscience Smoking Gun and your choice of beef cut, I used tenderloin. After you have cleaned and minced your tenderloin, place it in a stainless steel bowl on ice. Put the hose of the Smoking Gun into the bowl and seal it tightly with plastic wrap. Place the fresh juniper in the chamber of the Smoking gun and light it once you turn it on. It will blow the smoke into the bowl with your minced tenderloin. Remove the hose and wrap bowl tightly to infuse for a few minutes. Place in the cooler while you gather your other mise en place.

Take your local honey, Dijon, and whole grain mustard. Mix well until you have the ratio that you like, season with cayenne.

Put 2 cups of sunflower oil in a sauce pan and add the zest of 2 limes. Simmer on low heat for one hour. Strain and cool.

Place all ingredients for the aioli into a food processor and begin to blend. As the yolks get light and frothy, slowly add the sunflower oil until it reaches the consistency you like.

To make the mustard seeds, boil them in water, then drain them, and repeat the process about 5 times or until the water no longer tastes bitter. Then take a basic pickling brine, add some Dead Guy Ale, bring it to a simmer, then pour it over the mustard seeds. Let them sit for 24 hours before use.

We will use two different techniques to prepare the egg yolks. The first is a cured egg yolk. Cover the egg yolk completely with equal parts sugar and kosher salt for 3 days. Rinse it off and dehydrate for another 1-2 days. The second method is preparing a 63 Degree Egg Yolk using a Polyscience Immersion Circulator. Sous vide the egg yolk for 45 mins.

Slice and toast the fresh sourdough with brown butter.

Take a stainless steel bowl and add your smoked tenderloin. Add cornichons, chives, mustard, tarragon aioli, lime oil, and a pinch of maldon. Mix well and taste. Adjust seasoning accordingly.

Take a ring mold and fill it with tartare on the plate. Add some of the 63 degree egg yolk to the top. Shave the cured egg yolk over the top. Lean the sourdough next to the tartare. Garnish with chives or sliced wild Porcini.