Ingredients (Serves 2)
- 250g Fresh Cut Filet Mignon, Rindslungenbraten, Sirloin minced with a course mincer or cut into very small pieces.
- 4 Cornichons
- 2 Shallots
- 2-3 Teaspoons Capers
- 1 Tablespoon Dijon mustard
- Salt/Pepper to taste
- Splash of Extra Virgin Olive Oil
- 3 Tbsp chopped parsley
- 1 Egg yolk separated to place on the top