Steak tartare—raw first grade porterhouse or eye fillet, held together by eggs and enlivened by spices—is one of those dishes you either love or despise. Even within the TMix+ team there are those in the negative. Not so Yolaine Corbin, who’s a true believer. This is her version of a method created by the Scotto Sisters: Marianne Comolli, Elisabeth Scotto and Michéle Carles, who have been writing on French food for more than 30 years. They are traditionalists with a twist.