Begin by ensuring all ingredients are fresh and cold. Place the finely chopped beef in a mixing bowl.

Add the chopped capers, minced shallot, Dijon mustard, Worcestershire sauce, olive oil, and hot sauce (if using) to the bowl. Mix gently until well combined.

Season the mixture with salt and pepper to taste, adjusting as necessary.

Divide the tartare mixture into two portions on serving plates. Create a small well in the center of each portion and carefully place an egg yolk in each well.

Garnish with chopped parsley and serve immediately with toasted baguette slices on the side.