Steak tartare


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.