125 gr hip of beef
15 cl classic tartar vinaigrette
10 gr spring onion
3 gr gherkins
3 gr capers
1 bread roll
15 gr cooked egg yolk
20 dried fried onion
2 gr montia fontana sprouts
Mince the beef and dress with a vinaigrette. Season with salt and pepper.
Chop the gherkins, capers and spring onion and mix with the minced beef.
With a thin stream of olive oil, toast both sides of the bread on a very hot plancha.
Cut the bread roll in half but not all the way through so that it can be filled.
Place the cooked egg yolk in the bottom of the roll, then cover with the fried onion.
Finish the roll by filling with the steak tartar (taking care not to break the bread).
Decorate with 5 drops of egg yolk and a few sprouts of montia fontana.