Steak tartare

Halve the baguettes in the length. Brush with the oil.

Heat the grill pan without oil or butter and grill the pieces of bread for 3 minutes on the cutting edge. Allow to cool.

Meanwhile, cut the parsley leaves fine. Chop the shallot and finely chop the pickles.

Cut the steak into thin slices of ½ cm wide. Cut the slices into strips of ½ cm. Cut the bars fine and put in a bowl.

Mix the parsley, ⅔ of the shallot, the pickles, capers, worcestershire sauce and the salt and season with freshly ground pepper.

Put 1/4 of the chopped steak in the portioning ring on a plate and press with a spoon. Remove the ring and make 3 portions on 3 plates.

Make a well in the middle of the meat portions with a spoon.

Split an egg and carefully place an egg yolk in a well. Repeat with the rest of the eggs. The proteins are not used.

Divide the bread into pieces over the plates. Serve the mustard, extra worcestershire sauce, tabasco and the rest of the shallot to season. Yummy! .