80 g of hanger steak 5mm dice
10 g of capers whole
10 g of cornichon brunoise (finely diced)
10 g of red onion brunoise (finely diced)
5-8 Italian parsley leaves finely chopped
Lemon zest to taste
Brandy to taste
Salt and pepper to taste
1 egg yolk
Truffled potato crisps
Place the diced beef, capers, cornichon brunoise, red onion brunoise, chopped parsley, lemon zest, brandy, salt and pepper in a bowl and mix until all the ingredients are evenly distributed.
Place into a serving dish, finish with a whole egg yolk, caper mayonnaise and truffled potato crisps.
Recipe provided by Geronimo Aperitivo Bar and Restaurant