main · Cooking course

Serves 4

Ingredients

• Beef tenderloin — 600 g
• Egg — 2 pcs, hard-boiled and chopped
• Baby potatoes — 400 g, boiled in their jackets
• Capers — 15 g, finely chopped
• Garlic — 1 clove, finely chopped
• Butter — 35 g
• Vegetable oil — 200 ml
• Honey — 3 g
• Egg yolk — 2 pcs
• White wine vinegar — 10 ml
• Chives — 2 g
• Dijon mustard — 1 tbsp
• Balsamic vinegar — 1 tbsp
• Worcestershire sauce — 2 ml + 1 ml
• Ketchup — 1 tsp
• Thyme — 10 g
• Shallot — 15 g, finely chopped
• Basil (green) — 2 g
• Parsley — 2 g, chopped
• Soy sauce — 1 tsp
• Tarragon — 5 g
• Balsamic glaze — to taste
• Salt
• White pepper — to taste

Instructions

1. Make mayonnaise. In a bowl combine 2 yolks and 1 tbsp Dijon mustard. Blitz with a blender or whisk; then add vegetable oil, starting in a thin stream and increasing once it emulsifies, until thick. Add white wine vinegar; blitz.
2. Add white pepper, a pinch of salt, Worcestershire sauce, ketchup, Tabasco, cornichons, capers, shallot, garlic, all the herbs. Stir. Add balsamic vinegar, a drop of honey, finely chopped boiled eggs (2 pcs). Stir.
3. Take a lean — not marbled — piece of beef tenderloin; remove all sinew and fat so you have clean meat. Slice against the grain into 2–3 mm pieces. Then cut into fine sticks and then into small dice.
4. Combine the diced meat with the sauce — let it marinate. Don’t use all the sauce. Seal the meat-in-sauce with film with no air pockets (to keep bacteria from multiplying) and refrigerate.
5. Put a pan on the heat and add oil. Once hot, add the boiled potatoes. Add a little garlic, thyme leaves, parsley, and dill.

Serving

Place a pastry ring on the plate and pack the meat inside. Lift the ring away. Surround with potatoes (3–4 pcs). Decorate with balsamic glaze and chives.