Serve this French classic with fries or a baguette. The dish showcases raw ground beef with shallot, capers and cornichons, topped with a raw egg yolk
Prep:25 mins
Serves 4
200g fillet steak1 echalion shallot (around 120g), finely chopped3 cornichons, finely chopped2 tsp capers, rinsed and drained, finely chopped2 tbsp finely chopped flat-leaf parsley½-1 tsp Dijon mustard½-1 tsp hot sauce2 egg yolks (freeze the whites for another recipe)toasted baguette or French fries, to serve
STEP 1Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper.STEP 2Mix together lightly, then spoon into the centres of two small, chilled plates. Roughly shape into a round, then make an indentation in each. Place an egg yolk into each hollow and serve straightaway with a toasted baguette or French fries.
