This is a classic, so nothing about this recipe is original on my part. I don’t even measure the ingredients and you won’t need to either. It is blissful pleasure on toast points in about 10 minutes.
12 oz good quality beef tenderloin
2 large (organic) egg yolks
2 tsp finely diced capers
2 tsp finely diced cornichons
2 tsp minced fresh parsley
2 tsp finely diced onion
2 tsp Dijon mustard
2 tsp ketchup
1 tsp sea salt
Dash of Worcestershire
Dash of Tabasco
Set a bowl over another bowl filled with ice.
Trim all fat and silverskin from the tenderloin.
Slice into thin slices, then into thin rods and then cube the meat into very small pieces. Place into bowl.
Add egg yolks and other ingredients. Mix with 2 forks. Chill until ready to serve. (Serve the same day with toast points.)