Recipe by Chris Badenoch
Recipe tested Debbie Dalgliesh
400g rib eye beef, chilled
6 cornichons, finely diced
4 French shallots, finely diced
2 tsp Dijon mustard plus extra to serve
2 tsp soy
2 slices brioche
2 egg yolks
Salt flakes, to serve
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.