350-400 g freshest Scotch Beef PGI fillet*
40 g tiny capers, rinsed and dried
4 or 5 cornichons, finely diced
40 g shallot, very finely diced
4 dashes hot pepper sauce
4 dashes Worcester sauce
1 tbsp finely chopped flat leaf parsley
A grind or two of black pepper
A pinch salt
2-4 very fresh egg yolks, lightly beaten (if serving an egg yolk on top, add 1 per person and 1 to bind)
Salad leaves and warm bread to serve
Get your butcher to cut a nice fresh piece of fillet and let him know it is to be eaten raw.
In order for the beef to melt in the mouth it needs to be very finely cut, so make sure you sharpen your chopping knife.