Using a very sharp knife, slice the steak into thin slices (cut with the grain), then cut across the slices to create strips of meat. Turn the strips of steak and cut across again into tiny cubes. Place into a bowl. Meanwhile, mix the shallots, capers, olive oil, salt, pepper and lemon juice in a bowl. Add the steak pieces along with the dressing. Stir well to combine and season well with salt and freshly ground black pepper. To serve, place a 10cm ring onto each of two plates. Spoon equal quantities of the tartare mixture into the rings and press down into the edges. Crack the eggs, separate the egg yolk from the whites and place the yolk on the top of the tartare.