Method 
Serves 2
1. Using a very sharp knife cut the beef into a fine dice.
2. 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.
3. Heat an oiled frying pan over a medium heat; toast the brioche until golden on both sides.
4. 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.
5. 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.
