Ingredients (4 people):
Dressing
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) whole-grain mustard
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) capers, chopped
1 tsp (5 ml) Dijon mustard
Sambal oelek, to taste
Beef
14 oz (400 g) beef tenderloin or top round
1 shallot, finely chopped
1 egg yolk
2 tbsp flat-leaf parley, chopped
Preparation
In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef.
In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning.
Serve cold with the endive and celery salad (see recipe) 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.
