How to Get Recipe: Steak Tartare | Dying Light The Beast

Here's a way to make Steak Tartare from a chef who sounds so much like Gordon Ramsey.
One thing you must remember the most: Tartare is CHOPPED, not ground.
The ingredients are the following:
Beef Tenderloin - clean and chopped with a sharp knife
Onion - Brunoise
Pickles - Brunoise
Marinated Porcini Mushrooms - chop the caps
Truffle Oil
Mustard
Egg Yolk
Salt and Pepper.

Steak Tartare

Are you kidding me? Was that tartare you served made from ground meat?! This is a classy kitchen, not a school cafeteria! If I see a grinder near the tenderloin again, I'll break your fingers with a saucepan! Remember once and for all: tartare is chopped, not ground. CHOPPED!

Here's the recipe for you, you piece of culinary disgrace-memorize it and don't even think about any modifications.

Ingredient:
Beef Tenderloin - The best, freshest, not a gram of tendon. Clean it and chop it by hand with a sharp knife. If you touch my santoku, the dishwashing station will be your home for the rest of the season.
Onion - Brunoise, not some rural mess. The cubes must be perfect, measured with a bloody ruler.
Pickles - Same as above, brunoise.
Marinated Porcini Mushrooms - Chop ONLY the caps!
Truffle Oil
Mustard (Dijon!)
Egg Yolk - Fresh and raw.
Salt and pepper to taste.

Everything must be separate, and elegant! Place the meat in the center of the plate, with an indentation for the yolk-use your fingers, not the spoon! Arrange the accompaniments symmetrically around it, as if assembling a Swiss watch.

Remember-this isn't a snack for cheap vodka, but a classic French cuisine, got it?

You have one day to master this craft, I'll see you tomorrow at 11:00. If the tartare is not perfect, leave your apron on my table and start looking for a job at your local bar.

You have to go inside the room of the building. Use your lockpick to open the door.