Tasting Notes

This dish is for one.

Crusty bread, minced beef, creamy egg yolk, briny capers, earthy Worcestershire, and sweet onions, each contributing to this classic French dish.

Mind you this dish, I know, is not for everyone, especially in North America, given that it’s raw steak. But in France where it’s world-renowned chef, Auguste Escoffier created it in 1903, it is a regular menu item, at home and in restaurants.

What You Need

1/2 pound top sirloin. Ask your butcher to cut it up for you in small, tiny, pieces or you can do yourself at home but you need a really sharp knife.

6 capers.

1/2 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce.

Salt and pepper.

1 raw egg yolk.

2 thin red onion slices.

3 cherry tomatoes.

2 slices from a good robust olive country bread. However, any county bread will do.

Equipment

1 small bowl.

1 really small bowl.

Method

Slice the tomatoes in half, set aside.

Separate the egg yolk from the egg and put in a really small bowl. Set aside.

Add Worcestershire sauce, your capers, your mustard to your small bowl, mix well. Then add the steak meat. Mix everything and then season with salt and pepper to taste.

Place the meat on your dinner plate – add your egg yolk on top of the meat and with a fork gently break up the yolk and mix slightly into the steak. Then add some onion slices and the cut up tomatoes.

You are now ready to eat.