150-200 g beef fillet (not steak); egg yolk; chilli pepper; 2-4 shallots; 1 tbsp capers; 2-4 pickled cornichons; 2 tbsp olive oil; 1 tsp Dijon mustard; 1 tsp worcetershire sauce; salt, pepper
Steak Tartare (Steak à l'americaine)
Trim the fillet and cut of the tail end. Cut it into slices widthways and then finely chop it with a sharp knife. Season well, add the oil and worcetershire sauce and stir. Place it in the centre of a plate using a serving ring. Remove the ring and make a well in the steak. Place the yolk in the well and sprinkle it with the chilli. Finely chop the capers, onion, and cornichons and place them around the steak with the mustard. Serve immediately with toast.