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.