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In a bowl, mix together, salt, vinegar, and capers.
Incorporate the onions and garlic.
Whisk in the oils.
Gently crush the capers as you mix to bring out the flavors.
Add the spices and parsley.
Keep cold while you prepare the meat.
In a bowl, mix together the beef with the egg yolks.
Add the tartare base, little by little, to sufficiently season the meat. Mix gently, then give it a taste. Add enough base until seasoned to your liking. Feel free to increase the amount of cayenne pepper to add spice if you like.
Add ground black pepper.
Mix well, then gently pile onto a cold plate to serve. If you wish to elevate the presentation, place tartare in a ring mould, or form in the shape of an oval by using two spoons.
Serve immediately with toasted baguette slices, fries, or a green salad.