Description
Esta publicación está disponible en:
Ingredients
- 400 gr. beef tenderloin
- 1 spring onion
- 50 gr. capers
- 30 gr. pickled gherkins
- 1 bunch chives
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tbsp HP sauce
- 4 quail egg yolks
- A few drops of tabasco
Preparation
- Chop the meat into very small cubes. Chop the spring onions, chives and gherkins.
- Make the sauce by mixing mustard, the sauces, a few drops of Tabasco, a few drops of olive oil, salt and pepper.
- Arrange into layers with the help of square molds and add a quail egg yolk and a little sauce over each serving.
