180g of beef strips
Season with salt to taste.
Miso:
3 egg yolks
15ml of white wine
50g of unsalted butter
One half teaspoon of fresh chives, chopped
15ml of balsamic vinegar.
Toasted buns:
5 slices of baguette.
Optional:
A 3cm-diameter round cookie cutter
180g of beef strips
Season with salt to taste.
Miso:
3 egg yolks
15ml of white wine
50g of unsalted butter
One half teaspoon of fresh chives, chopped
15ml of balsamic vinegar.
Toasted buns:
5 slices of baguette.
Optional:
A 3cm-diameter round cookie cutter
Burger formation:
Wash the beef thoroughly and remove all fat
Mince it finely with a sharp knife and season with salt
Shape into mini burgers, about 20g each
Brush both sides lightly with butter and grill for 2-3 minutes
Sauce:
In an inox bowl, place the three egg yolks and whisk over low heat in a bain-marie
Add the white wine and whisk continuously for five minutes
Remove from heat and add the melted butter, chives, and vinegar
Whisk until creamy
Serve over toasted buns with sauce on top.
