200 grams | tenderloin |
8 grams | shallot |
10 grams | pickle |
5 grams | cappers |
1 | egg yolk |
4 grams | Worcestershire sauce |
3 grams | salt |
8 spins | black pepper |
40 grams | tomato ketchup |
Slice the tenderloin in thin slices. Now cut them in julienne and then in cubes. Then chop the shallot fine. Do this as well with the pickle and the cappers. Now mix the meat with the egg yolk, the chopped cappers & pickles, the shallot, the Worcestershire sauce, the salt, the black pepper and the tomato ketchup. Gently mix this.