- 1 steak
- 1 shallot, finely diced
- 1 egg yolk
- 2 Tbsp cornichons, finely diced
- 2 Tbsp capers, finely chopped
- 2 Tbsp parsley, finely chopped
- 2 Tbsp red wine vinegar
- 2 Tbsp dijon mustard
- 1 Tbsp Worcestershire
- 1 Tbsp olive oil
- Dash of hot sauce
- Flaky salt and pepper to taste
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Ingredients
Directions
- Trim excess fat from the steak, then cut the steak into thin slices. Cut the slices into thin strips.
- Cut against the strips to dice the steak as thinly as possible. Once diced, mound the cut steak in the center of a medium mixing bowl.
- Place the cornichons, capers, and parsley around the meat. Lightly press into the center of the steak and add the egg yolk into the indent.
- Mix everything together using a spoon or a fork. Begin to slowly drizzle olive oil while mixing to emulsify.
- Once the mixture is emulsified, place a ring mold into the center of a plate. Add the steak mixture to the ring mold and press the top to flatten.
- Remove the ring mold, then garnish with some parsley, black pepper, and flaky salt.
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