Spicy beef tartare with herbs

1. Wash, dry and chop the parsley, chervil and chives. Peel and coarsely chop the onions.

2. Cut the beef tenderloin into small cubes, then chop with a large knife.

3. Place the meat in a bowl. Salt and pepper. Add onions, chopped herbs, capers, ketchup and tabasco. Mix together with a fork.

4. Lightly oil six circles and place them on plates. Divide the meat in each circle. Separate the egg whites from the yolks, taking care not to damage the shells. Place half a shell with the yolk in it, on each portion of meat.

5. Remove gently the circles and serve immediately, serve with a rocket salad.

Photo credit: Sucré Salé