Ingredients for 4 servings
3 pieces of cornichons (spiced gherkins)
2 pcs onions
2 twn parsley
300 g beef fillet, very fresh
1 tsp Dijon mustard
3 tbsp Worcestershire sauce
2 tbsp tomato ketchup
1 pinch of salt
1 pinch of pepper
4 pcs egg yolks, fresh
1 tbsp capers
Recipe preparation
First dice the cornichons finely. Peel the onions and also cut them into small cubes.
Now wash the parsley, shake it dry and tear or chop the leaves from the stems.
Then wash the beef fillet and pat dry thoroughly. Place on a cutting board and cut into very thin strips with a sharp knife.
Cut the fillet strips into very fine cubes and then chop them with a knife so that the minced meat is as fine as possible.
Next, refine the tartare with mustard, Worcestershire sauce and tomato ketchup and season with salt and pepper.
Arrange the tartare in 4 equal portions on a platter. Use a teaspoon to make a well in each portion and carefully place a very fresh egg yolk into it.