INGREDIENTS (DRESSING)

• 3 tbsp of olive oil
• 2 tbsp of whole-grain mustard
• 1 tsp of dijon mustard
• 1 tbsp of red wine vinegar
• 1 tbsp of capers, chopped
• Tobasco sauce, to taste
• Salt and pepper

INGREDIENTS (BEEF)

• 400g beef tenderloin or top round
• 1 shallot, finely chopped
• 1 egg yolk
• 2 tbsp of fresh parley, chopped

DIRECTIONS:

1. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
2. With a knife or crank grinder with a medium-sized grinding plate, grind the beef.
3. In a bowl, combine the dressing, ground beef, shallots, egg yolk and parsley. Adjust the seasoning.
4. Serve cold with the Endive and Celery Salad and toasted bread. For a beautiful presentation, use a cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.