Season the meat with oil, salt and pepper.
In a small bowl, emulsify Ponti Chianti D.O.C.G. Red Wine Vinegar with the egg yolk.
Serve keeping each ingredient separated.
Cut off all visible fat from the meat, cut it into thin slices and chop it finely.
Peel and slice the red onion.
Place the chopped meat and onion in a bowl and season with oil, salt and pepper.
In a separate small bowl, emulsify Ponti Chianti D.O.C.G. Premium Wine Vinegar with the egg yolk until thick and creamy.
Serve keeping the steak tartare and the emulsion of Ponti Chianti D.O.C.G. Premium Wine Vinegar and egg yolk separated.