250 g beef (tenderloin, loin), fresh, verified, suitable for raw consumption
1 tablespoon vegetable oil
2 tablespoons cold, boiled water
1 tablespoon brandy or Maggi (optional)
salt and pepper
Toppings
2 raw egg yolks
1 small white or red onion
2 dill pickles
1/2 cup marinated mushrooms or wild mushrooms
2 teaspoons mustard
bread, butter
optional
1 tablespoon capers
2 anchovy fillets
chives or parsley
Preparation
Chill the meat before chopping (for example, move from refrigerator to freezer for 15 minutes).
Scald eggshells with boiling water. Prepare the toppings - finely chop onion, pickles, and mushrooms (and capers if using).
Finely chop the meat on a cutting board using a large, sharp knife (first into slices, then into strips, finally into small cubes). You can also grind in a grinder.
Place in a bowl, add oil, water (and brandy or Maggi if using), season with salt and pepper, and mix thoroughly.
Form 2 discs from the meat and arrange on plates.
Separate egg yolks from whites. Make a small well in the meat and place the yolk in it.
Surround the meat with chopped toppings and mustard. Sprinkle with chopped chives or parsley and freshly ground pepper. Serve immediately with bread and butter.
