125g beef fillet, sinew and fat removed
1 tablespoon cornichons, finely chopped
1 tablespoon capers, rinsed, finely chopped
1 tablespoon golden shallots, finely chopped
3-4 anchovy fillets, finely chopped
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 teaspoon parsley, chopped
1 teaspoon chives, chopped
Splash of Tabasco sauce
1 small egg yolk
Freshly ground black pepper

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Cut the beef fillet into thin strips and then chop the strips into a fine dice.
Place the beef into a large, chilled bowl and add the rest of the ingredients, except for the egg yolk.
Using clean hands or gloves, mix together until fully combined.
Form into a patty, place egg yolk on top and serve immediately to prevent discoloration and leaching from the acidic garnishes.

Serve with grilled or toasted sourdough.

Note: It is vital that the bowl and beef stay cold to prevent the beef from breaking down.

Match with Chandon Vintage Brut 2006