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.


  • 200g lean grass-fed beef (fillet or sirloin) – ask your butcher for a fresh steak and tell him you intend to eat it raw

  • 2 fresh organic egg yolks

  • 1 eschalot (or small red onion)

  • 25g cornichons

  • 2 Tbsp capers, drained

  • ½ lemon, cut in to wedges

  • 1 Tbsp fresh parsley

  • Sea salt and freshly cracked black pepper, to taste

  • Toasted bread, to serve *optional


  • 1.

    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

  • 2.

    Finely dice cornichons, parsley, capers and shallots and divide amongst 2 separate plates ready for serving, leaving room for mould of beef

  • 3.

    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

  • 4.

    Make a small indent in the center of each beef and carefully place 1 egg yolk on each

  • 5.

    Serve immediately with lemon cheeks, Worcestershire, Tabasco, Dijon mustard and salt and pepper, if desired

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