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Ingredients
- 2 shallots, peeled and finely chopped
- 3 tbsp chopped parsley
- 3 tbsp capers
- Sea salt
- 12 cornichons
- 700g beef eye fillet, trimmed of sinew
- 4 egg yolks
- 26 sourdough croutons
- Tabasco sauce
- Worcestershire sauce
Method
An alternative to serving croutons is shoestring fries. Fries are a welcome source of heat, depending on the season, in an otherwise completely cold dish. I prefer the crunch of the crouton.
Put shallots, parsley, capers and salt in small individual dishes. Lay cornichons on the presentation board or plate. Finely cut the beef into small pieces and shape into four dome shapes. Make a small dip in the middle of each dome and place an egg yolk in each. To serve, each person combines beef, yolk and accompaniments to their liking, seasons with salt, freshly ground pepper, Tabasco and Worcestershire sauce and spreads the result on croutons to eat.
