[vc_row][vc_column][vc_column_text]This French bistro staple is often overlooked by home cooks, but it’s very easy to make and a cheaper option than ordering it at a restaurant. As long as you’re buying premium beef, there’s no reason you can’t prepare this in the comfort of your home kitchen.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/QQhqUrW_C6Q” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6 servings
TIME: 20 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 2 egg yolks
- 2 tbsp Dijon mustard
- 4 anchovy filets, finely chopped
- 2 tsp ketchup
- 1 tsp Worcestershire sauce
- Tabasco sauce, to taste
- Freshly ground black pepper
- 1⁄4 cup canola or sunflower oil
- 1 oz Cognac (28 ml)
- 1 small onion, freshly and finely chopped
- 2 oz capers, rinsed
- 2 oz cornichons, finely chopped
- 4 sprigs of flat parsley, finely chopped
- 1 1/4 lb sirloin, finely chopped (560g)
- 4 slices bread, toasted, quartered
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
Add the chopped meat to the bowl and mix well, using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with toasted points.
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