300g of prime tenderloin steak
1 egg yolk
1/2 cup finely chopped onion
1 tablespoon pickled caper
1 tablespoon piccalilly sauce
1 small piece of anchovy (anchovy in brine)
For the dressing:
1/2 cup dark mustard
1/2 cup olive oil
1 tablespoon cognac
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Juice from 1/4 lemon
300g of prime tenderloin steak
1 egg yolk
1/2 cup finely chopped onion
1 tablespoon pickled caper
1 tablespoon piccalilly sauce
1 small piece of anchovy (anchovy in brine)
For the dressing:
1/2 cup dark mustard
1/2 cup olive oil
1 tablespoon cognac
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Juice from 1/4 lemon
Combine all the dressing ingredients in a bowl, stirring until smooth but not beating, to form a homogeneous mixture. Reserve
Pulse the prime tenderloin steak into small pieces
Add the onion, pickled caper, egg yolk, piccalilly sauce, and anchovy, mixing with a fork, then gradually add the dressing, continuing to mix until smooth
As you finish adding the dressing, continue stirring until the mixture is homogeneous
Serve with black bread slices or toasted bread
