Steak tartare with anchovy croutons and mushroom mayonaise

Name: steak tartare with anchovy croutons and mushroom mayonaise
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon sunflower oil; 1 fillet anchovies; 1 teaspoon oil from the can of the anchovy; 6 great mushroom; 1 teaspoon soy sauce; 1 toe garlic; 2 white sandwiches; 4 egg; 4 tablespoon mayonnaise; 2 prime rib; 1 teaspoon worcestersauce; 1 tablespoon good olive oil; 4 tablespoon fresh parsley

Ingredients

Directions

Cut the mushrooms into quarters.
Chop the garlic.
Heat half the sunflower oil on high heat with 1 tsp oil of the anchovies.
Add the mushrooms, soy sauce and half of the garlic.
Bake for about 5 minutes until tender and let cool outside of the pan.
Take some kitchen paper through the pan and heat the remaining sunflower oil with the anchovies.
Cut the sandwiches into small cubes and fry them into croutons in the oil.
Meanwhile, bring a pot of water to the boil and put the eggs in it.
Cook for 6 minutes and then scare them under the freezing tap.
Allow the eggs to cool further in the cold water and peel them.
Blend the mushrooms together with the mayonnaise with the food processor or hand blender.
Add a tablespoon of water if necessary.
Cut the fat from the meat and cut the meat with a large, sharp knife into a fine tartar.
Season with pepper, salt, Worcestersauce and olive oil.
Divide the meat over the plates, possibly with the aid of a cooking ring.
Garnish with the egg, the croutons, mayonnaise and parsley.