Add <quantity>10</quantity> small waxy potatoes to a saucepan filled with cool water

Add <quantity>2<unit>pinches</unit></quantity> of salt

Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready

Crack <quantity>1</quantity> egg and separate the yolk

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard to a medium bowl

Add the egg yolk. Whisk to combine

Add <quantity>⅓<unit>cup</unit></quantity> of vegetable oil in a thin stream while whisking until well emulsified

Add <quantity>1<unit>tbsp</unit></quantity> of lime juice

Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready

Peel <quantity>1</quantity> garlic clove

Grate the garlic

Peel and mash <quantity>¼<unit>cup</unit></quantity> of the potatoes

Mix <quantity>3<unit>tbsp</unit></quantity> of mayonnaise with the potatoes

The potato aioli is ready

Spread <quantity>½<unit>tbsp</unit></quantity> of the aioli on each of the <quantity>3<unit>slices</unit></quantity> of sourdough bread

Grill the slices on a hot skillet, aioli side down. Flip when golden

Keep flipping the slices until golden and crispy on both sides

Chop <quantity>2<unit>tbsp</unit></quantity> of fresh parsley finely

Hache <quantity>2<unit>tbsp</unit></quantity> of capers

Dice <quantity>320<unit>g</unit></quantity> of beef tenderloin into very small cubes

Hache <quantity>2<unit>tbsp</unit></quantity> of anchovies

Peel <quantity>½</quantity> of a red onion

Slice the onion first horizontally and then vertically into thin pieces

Dice the onion

Transfer the beef tenderloin to a bowl. Add <quantity>1½<unit>tbsp</unit></quantity> of mayonnaise and <quantity>1<unit>tbsp</unit></quantity> of ketchup

Add the diced red onions, the capers, the anchovies and the parsley. Mix to combine

Add salt and flaky salt to taste. Add worcestershire sauce and tabasco sauce to taste. Mix to combine

Place the tartar dressing on the garlic bread

Add <quantity>2<unit>slices</unit></quantity> of lardo on top

Sear each piece with a blowtorch

Add flaky salt and grounded white pepper to taste

Transfer the bruschettas to a plate. The bruschetta with steak tartar is ready

It's time to devour!