Hand-chopped beef with capers, cornichons, Dijon mustard and egg yolk.
Chef's Notes
Only use beef from a trusted butcher and prepare to order. Keep cold throughout.
Hand-chopped — never minced
Yolks only, to garnish
Finely chopped
Keep the beef refrigerated until the last moment. Using a sharp knife, cut into very fine dice — 3mm cubes.
Mix diced beef with capers, cornichons, shallot and Dijon. Season with salt, pepper and a dash of Worcestershire sauce.
💡 Mix lightly — overworking compresses the texture.
Press into a ring mould, top with a raw egg yolk and garnish. Serve immediately with toasted bread.