Buy all ingredients right below the recipe
INGREDIENTS
- 200 g beef tenderloin
- 1 teaspoon capers
- 15 g finely chopped shallot
- freshly ground pepper to taste
- 2 pinches cayenne pepper
- 1/2 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- salt to taste
- raw egg yolk
WINE PAIRING
- For beef, choose a full-bodied, dry, red wine with pronounced tannins.
METHOD
- 1Rinse the capers, pat them dry, and finely chop them.
- 2Take the meat out of the fridge and slice it into very thin pieces. Cut these into matchstick-thin strips. Chop the strips into small pieces and then finely mince them. Work quickly so the meat doesn't warm up.
- 3Quickly mix the meat with the other ingredients using a fork. On a plate, form it into a mound, making a small indentation in the center.
- 4Place an egg yolk into the indentation. When serving, each person will mix the yolk into their meat themselves.
Tip
For additional seasoning, you can add a teaspoon of lime juice, or chopped anchovy and a few finely chopped flat-leaf parsley leaves.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef