country: France

story: This dish has its roots in Mongolia, where warriors, the so-called Tatars, used to eat raw meat.
It was in the early 20th century when French chefs started adding sauce to the meat and creating
today´s dish as we know it.

Ingredients for 4 persons:

• 500g minced beef filet
•  2 tbsps capers or/and 2 tbsps pickled cucumbers
• 2 tbsps Dijon mustard
• 2 tbsps of Ketchup
• 4 fresh egg yolks

directions:

• remove the meat from the fridge an hour before starting
•  finely chop the onion and cucumbers
•  add all ingredients into a bowl and mix well
• be generous with salt and pepper
• serve with toast and butter

tips:

•  if you like it spicy add some fresh chilli or a few dashes of Tabasco
• add some finely chopped anchovies or Worchstershire, which also contains anchovies