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