Over medium heat, add a bit of olive oil to a pan and sauté the almonds with rosemary, garlic, and finish with honey. Keep a close eye, around 2 minutes. Finely chop after cooking.
Preheat the oven to 350°F (180°C) and place prosciutto slices on a tray to make chips, about 7-8 minutes. Keep a few for decoration and chop the rest.
Fry the capers. Use a small 4" cast-iron skillet at around 350°F (180°C) for the oil.
Cut the beef and strawberries into small cubes.
Mix with the remaining ingredients. Make sure almonds, capers, and prosciutto have cooled before incorporating them into the tartare.
Using a ring mold, shape portions of tartare and finalize the presentation.
