Grind the meat yourself or let the butcher do it for you.
Make sure it is ice-cold when served.
Do not season the meat in any way.
Make four nicely shaped hamburgers of the meat.
Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
Separate the eggs.
Make sure the yolks don't break.
Crown the steaks with the yolks in their shells.
Serve with salt, pepper and mustard a part.
Ingredients:
1 1/2 lbs filet of beef, trimmed and very finely ground
1 onions, very finely chopped
3 tablespoons capers
3 tablespoons pickled beets, finely chopped
3 tablespoons horseradish, grated
4 eggs
salt
black pepper
Dijon mustard
Steps/Methods:
Grind the meat yourself or let the butcher do it for you.
Make sure it is ice-cold when served.
Do not season the meat in any way.
Make four nicely shaped hamburgers of the meat.
Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
Separate the eggs.
Make sure the yolks don't break.
Crown the steaks with the yolks in their shells.
Serve with salt, pepper and mustard a part.
