Make this classic dish, then check out our coq au vin, confit duck and more French recipes.


  • 150g beef fillet, finely chopped
  • ½ tsp shallots, finely chopped
  • ½ tsp extra-virgin olive oil
  • 1 tsp cornichons, chopped
  • ½ tsp nonpareille capers
  • 1 tsp parsley, chopped
  • Maldon sea salt
  • 1 yolk egg


  • STEP 1

    Mix together all the ingredients except the egg with a good pinch of black pepper and 2 good pinches of Maldon sea salt. Arrange on a small plate (you can use a ring) and top with the egg yolk (leave it in a half shell for presentation if you like). Season the egg yolk and serve.


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