This traditional Parisian bistro dish is a really easy entree that you can safely make at home – just make sure your steak and eggs are of excellent quality and super fresh.
Working with a clean knife and chopping board, very finely chop beef until it resembles a course mince. Cover and place in fridge until its time to serve
Finely dice cornichons, parsley, capers and shallots and divide amongst 2 separate plates ready for serving, leaving room for mould of beef
Remove beef from fridge and season with salt then divide in half and press into a small bowl or mould. Turn out on to the 2 plates
Make a small indent in the center of each beef and carefully place 1 egg yolk on each
Serve immediately with lemon cheeks, Worcestershire, Tabasco, Dijon mustard and salt and pepper, if desired
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