Steak Tartare Sandwich with Egg and Pickles
Ingredients
- 150 grams steak tartare
- 50 grams filet americain sauce (Van Beekum spices)
- 1 tablespoon capers
- 2 eggs
- 2 slices pickle
- 1 small shallot
- Freshly ground pepper, to taste
- 1 bake-off baguette (white or brown)
Preparation
Boil the eggs for 6.5 minutes and let them cool in a bowl of ice water.
Peel and slice the eggs.
Mash the tartare in a bowl, add the sauce, and mix well. You can transfer it to a piping bag or use a spoon directly from the bowl.
Bake the bread in the oven.
Chop the pickle and the shallot.
Spread the baguette with the filet americain mixture and top it with the remaining ingredients.
Notes
Use high-quality steak tartare from a butcher for the best results.
