Ingredients

• 400g rib eye beef, chilled
• 6 cornichons, finely diced
• 4 French shallots, finely diced
• 2 tsp Dijon mustard plus extra to serve
• 2 tspsoy
• 2 slices brioche
• 2 egg yolks
• Salt flakes, to serve

Method

• Using a very sharp knife cut the beef into a fine dice.
• Combine the beef, cornichons, shallots, Dijon and soy in a bowl; adjust the seasoning of Dijon and soy to taste. Keep cold in the fridge.
• Combine the beef, cornichons, shallots, Dijon and soy in a bowl; adjust the seasoning of Dijon and soy to taste. Keep cold in the fridge.
• Place a ring mould onto the serving plate, spoon the mixture into the mould, make a small indent in the top and pour in the egg yolk.
• Remove the ring mould, place a teaspoon of salt flakes and a teaspoon of Dijon to the side of the plate with the toasted brioche and serve immediately.