Buy all ingredients right below the recipe
INGREDIENTS
- 200 g beef tenderloin
- 15 g finely chopped shallot
- 1 teaspoon capers
- 1/2 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- Raw egg yolk
- 2 pinches Cayenne pepper
- Freshly ground pepper to taste
- Salt to taste
PREPARATION
- 1Wash the capers, then once dry, chop them into small pieces.
- 2Take the meat out of the fridge. Slice it very thinly, then into narrow strips, and finally dice them into small cubes. Try to work quickly so the meat doesn't warm up.
- 3Using a fork, mix the meat with the other ingredients. Form it into a small mound and make an indentation in the center.
- 4Add the egg yolks one by one and continuously mix them with the meat.
Tip
You can further season it with a teaspoon of lemon juice, or perhaps some fresh parsley.
