I've decided to make steak tartare for dinner, any suggestions?

I may do some of this as well.
Just beat it thin with a meat tenderizer?
I was grinding up some chuck the other day to stuff bellpeppers and ate some raw, and the texture and flavor was very good.

Flank is a great cut to use for steak tartare, i find it much more flavorful than filet

Try a quail egg on top

I'll try.
I may use tenderloin

yeah, cook it.....

Take a piece of ur filet and wrap it then put it in the freezer, not to freeze it just to firm it up...this will help when slicing off ur pieces for the carpaccio. After slicing it as thin as you can then pound it out between the Reynolds wrap...top with some good olive oil, capers, red onion and maybe some fresh reggiano cheese and off u go... Good eats!!