Steak tartare with toast

Name: steak tartare with toast
Total time: 25 min
Yield: 7
Ingredients: 500 gram bavette; 1 onion; 4 egg; 4 tablespoon mayonnaise; 3 drop Tabasco; 1 tablespoon worcestersauce; 2 tablespoon capers; 2 tablespoon mustard; 2 tablespoon parsley (finely chopped); 8 cut White bread; 1 tub soft cream butter

Ingredients

500 gram bavette
1 onion
4 egg
4 tablespoon mayonnaise
3 drop Tabasco
1 tablespoon worcestersauce

2 tablespoon capers
2 tablespoon mustard
2 tablespoon parsley (finely chopped)
8 cut White bread
1 tub soft cream butter

Directions

Cut the bavette into 2 or 3 pieces if necessary and put them in the freezer for 1 hour. Then grab 1 piece and cut it with a large knife into a tartar (first in strips, then in pieces, then even finer). Then take the next piece out of the freezer and repeat the action.
Cut the onion into tiny cubes. Separate the yolks from the proteins. Mix the yolks with the mayonnaise, onion, tabasco, worcestersauce, capers, mustard and parsley.
Cut the crusts of the sandwiches and toast the bread. Serve the tartare with toast and butter.