Traditional toast cannibale

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A straightforward brasserie-style version with crisp brown bread, cold finely chopped beef and a creamy tangy dressing that keeps the whole toast lively and snackable.

Serves: 4 people

Preparation time: 30 min

Ingredients

• Fresh beef steak or tenderloin, well chilled – 400 g
• Mild olive oil – 1 tbsp
• Mayonnaise – 2 tbsp
• Dijon mustard – 1 tsp
• White wine vinegar – 1 tsp
• Tabasco – a few drops
• Worcestershire sauce – a few drops
• Small shallot – 1
• Small gherkins – 4
• Capers, drained – 2 tbsp
• Firm brown bread – 4 slices
• Garden cress or alfalfa sprouts – a small handful
• Salt – to taste
• Black pepper – to taste

Method

1. Use very cold beef and chop it finely with a sharp knife until you have an even tartare texture. Keep it chilled.
2. Finely chop the shallot and gherkins, roughly chop the capers and rinse the cress.
3. Stir together the mayonnaise, Dijon mustard, vinegar, Tabasco and Worcestershire sauce. Season with salt and black pepper and loosen with a few drops of water if needed.
4. Mix the beef with the olive oil and season it lightly with salt and pepper.
5. Toast the bread until golden and crisp.
6. Spread the beef generously over the toast, spoon over a little dressing and finish with shallot, gherkins, capers and cress. Serve right away.