Classic, Delicious, and the perfect classy lunch. Serve with toasted baguette and a glass of red wine.
- 220 g Lean Beef Tenderloin Steak
- 2 tbsp Shallot Finely Diced
- 2 tbsp Capers Finely Diced
- 1/8 tsp Chili Flakes
- 1/2 tsp Grainy Mustard
- 1/2 tsp Basil Dry
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Each, Salt & Pepper
- 1 Egg Yolk
- Half a baguette Thinly sliced and Toasted, to serve.
- Flaked Salt to serve.
Place the steak into the freezer for about an hour, or until it's just beginning to freeze and is very firm. Thoroughly clean your cutting board, a very sharp knife, and a medium bowl.
Just before removing the steak from the freezer, prepare all the other ingredients, and add them to the medium bowl.
Remove the steak from the freezer. Wearing gloves, thinly slice the steak into sheets, about 1/8th of an inch thick. Then slice those sheets into 1/8th inch strips. And finally chop those strips into 1/8th inch cubes. The size doesn't need to be perfect or accurate, but you're aiming for very small cubes.
Add the steak to the bowl of other ingredients, and stir to thoroughly combine.
Divide onto two plates and serve immediately alongside the toasted baguette pieces and a glass of red wine. Drizzle with extra olive oil and sprinkle with flaked salt if desired.