FOR THE BEEF

Blend the egg yolks and vinegar in the Thermomix, at 63°C, until it becomes a sabayon. Ensure the beef fat is just above room temperature. Slowly add the fat to make a thick mayonnaise consistency, while letting it down with the soy sauce.
Transfer it into a squeezy bottle, for serving.

FOR THE TARTARE DRESSING

Mix all of the ingredients together and then mix together with the diced beef.

FOR THE DRESSING

Mix all of the ingredients together and then mix together with the tartare dressing.

FOR THE PASTRY TUBES

Roll around an already lined thin tube. Deep fry, at 170°C, for 6 minutes, until crispy. Remove from the fat and leave to cool for 5 minutes, then remove from the tube.

FOR THE BRIOCHE DISCS

Cut out discs with the tube you are rolling the feuille de brick around. Cook the discs in the oven to dry out and crisp up.

FOR SERVING

Place a brioche disc in the bottom of the tube. Fill with the beef tartare. Top with cornflowers.