Dice 1 good beef tenderloin filet and put into a bowl. Add to it one minced shallot (or half a large one), one minced cornichon, a small handful of minced capers, and some chopped tarragon.
In a separate bowl, make a vinaigrette of 1 tablespoon Cane Vinegar, 1 tablespoon creole mustard, 1 tablespoon Soy Sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon ground white pepper, a pinch of salt, and 1 tablespoon chili crisp. Taste and adjust. Whisk, and gradually add a couple tablespoons of EVOO, continually whisking until emulsified.
Mix your steak mixture together gently, and then add some of the vinaigrette. You don't want the vinaigrette pooling at the bottom, but you want all the steak mixture coated. Add a tablespoon of Tabasco and mix some more.
To plate, top with crushed crunchy fried onions and a raw egg yolk. Serve with grilled bread.