This is one way...
Ingredients
300g tail end of Beef fillet, sirloin or rump, straight from the fridge
1 tbsp capers, rinsed, drained and chopped
2 Shallots, finely chopped
2 tbsp flat-leafed parsley, chopped
1 tbsp extra virgin olive oil
1 gherkin, or 3 cornichons, finely chopped
3 dashes of Tabasco
1/2 tsp sea salt flakes
20 turns of ground black pepper
2 egg yolks
Pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel, to serve
Method
1. Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.
2. Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one.