A true French classic and one which reminds me of my parent’s dinner parties in the 80s. Us kids had to stay well out of the way and for some reason we found the whole thing fascinating, peeping through the bannister and hoping there’d be dessert left over for the morning.
We aren’t trying to reinvent a French classic (so you can put your guillotine away) but we have made something we find delightful.
Beef fillet tends to be the ‘go to’ for the main ingredient but..
250g Aged dairy rump
4 x cornichons/small gherkin, finely chopped
1 egg yolk
2 tbsp fresh parsley, chopped
2 tbsp capers, chopped
3 tbsp flat leaf parsley
2 tsp Dijon mustard
Good few dashes of Tabasco
Decent pinch of salt flakes
Few grinds of black pepper
4” shallow cylinder
finely dice Rump & Bavette and pop into the fridge.
Continue to finely chop the remaining ingredients (except the yolk) and fold into the beef mixture. Season to taste.
Press the mixture into the 4” cylinder. Make a small indent in the centre and gently pop the egg yolk in.
Serve with toasted sourdough
*top tip from a chef mate: pass a little cooled rendered beef fat through at the mixing stage.