Destination Dining: Cote's Steak & Eggs

For the steak tartare:

1. Prepare two small mixing bowls of similar size - one to mix the steak and one bowl to hold ice water. Have one mixing bowl filled with half ice and half water to make a proper ice bath. Put the empty mixing bowl on the ice bath.

2. Brunoise tenderloin, put it in the mixing bowl and coat it with extra virgin olive oil. Season to taste with salt and black pepper. Place a 1.75-inch diameter ring mould/cutter into the serving bowl and fill it with the seasoned tenderloin. While filling the mould, gently press the meat down to make a firm and even base. Just like a hockey puck.

3.  Sprinkle finely-cut chives on top of the meat. Now take the mould out.

4. Quenelle the caviar and place it on top of the tartare.

For the toast:

1. Preheat the oven to 375F on the convection baking setting.

2. Get a fresh loaf of milk bread (Brioche) and slice it into 1/2inch slices. Cut the sliced bread into smaller sticks, 3/4-inch width x 3-inch length.

3. Prepare a sheet tray with parchment paper and place the bread sticks on it. Make sure to temper the butter for a smoother spread (it should be like mayonnaise consistency). Spread ½ tbsp spoon of butter on each side of the bread and toast it in a 375F oven until it becomes golden brown. You will need 2 pieces each of toast to compliment the dish.