First of all, prepare the mayonnaise by placing in a bowl the egg yolk, then add
the pepper (30 scrapers), salt, a tablespoon of mustad, 15 drops of Perrins
sauce, the onion, the egg white and the capers, in a proportionate way.
Then, mix everything, emulsifying everything with olive oil in order to create a
cream. When it is ready, set aside.
Cut the sirloin with a knife into small pieces and let it cool for some minutes.
Once the meat is cold, add the mayonnaise and mix it all carefully with a
spoon. After the mix is ready, reserve it until the moment of serving the dish.
Toast the slices of rye bread that will give the crunchy to the steak tartare
2
Finishing
Once the bread is toasted, put it on a plate and add a portion of steak tartare
over it.
