Inspired from the book: Chocolate & Zucchini, Clotilde Dusoulier ISBN: 978-0-7679-2383-5
Comment: If possible do not pass the meat through a meat grinder. Cut it with a knife, first
in thin slices, then in strips, then in small dice of 3 to 4 mm per side. The advantage of this
method is that you will quickly realize that you have no sharp knife in your kitchen.
The other option is to ask your butcher to do it for you.
Do not complete the mixing until just before serving. If prepared in advance, the meat will turn brown
and unappetizing (without degrading the taste though).
1 flush tablespoon of strong Dijon mustard
1+ tablespoon Worcestershire
1- flush tablespoon ketchup
Tabasco to taste
1 small glass of cognac
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 good tablespoon capers (chopped if large)
1 good tablespoon of chopped parsley or chives
1 or 2 anchovy fillets finely chopped (opt) or a bit of anchovies paste
350 g lean beef (roastbeef, steak)
1+ tablespoon of EVOO
1 large egg yolk
- Mix together the elements of group 1
- Mix together the elements of group 2
- Cut the steak with a knife (thinly sliced, slices, dices) diced ~3-4 mm
- Mix with EVOO
- Combine with egg yolk and group 1
- Mix with group 2 + salt + pepper
- Taste and add what is missing.
Serve with buttered toast, the Tabasco bottle and the Worcestershire so
people can add to their taste.