Taken from the menu at Le Caprice, London R
Serves 4
One of London’s most reliably glamorous restaurants, so often overshadowed by its sibling, The Ivy, gives us this variation of the famous dish, served with cooked quails’ eggs. In order to get the shape it is worth investing in a ring mould that comes with a flat pressing plate.
500g prime fillet steak
2 tbsp capers
1 onion, very finely chopped
1 free-range egg yolk
1 dash Tabasco
1 dash Worcestershire sauce
Salt and freshly ground pepper
12 caper berries, cut in half
12 quails’ eggs, boiled for 2-3 minutes
and peeled
100g fresh watercress or pea shoots
Classic vinaigrette
1 Finely mince the beef in the food processor or through a mincer.
2 Place the mince in a bowl and stir in the capers, onion, egg and seasonings.
3 Place a ring mould in the centre of four serving plates. Divide the meat between each ring mould and then use a flat ring to press the mixture together firmly. Alternatively, use the back of a spoon. Remove the ring.
4 Arrange the caper berries, eggs and watercress around the steak and drizzle over a little vinaigrette.
Serve immediately.