Steak tartare Rounds (Canapés)

Makes 8

• Bunch fresh mixed herbs, washed and drained (parsley, chives, a little rosemary and thyme)
• ½ red pepper, finely chopped
• ½ small onion, finely chopped
• 1 small pickled cucumber, finely chopped
• 2 teaspoons capers, finely chopped
• 350 gr/12 oz minced fillet steak
• 2 egg yolks
• ½ teaspoon salt
• Pinch garlic salt
• 1 teaspoon paprika pepper
• Pinch black pepper
• 2 tablespoons brandy
• 8 slices white bread
• 25 gr/1 oz butter

Garnish

• 1 hard-boiled egg
• 4 black olives
• Parsley sprig

1. Chop finely the fresh herbs.
2. In a large bowl, mix red pepper, onion, pickled cucumber, and capers into the meat followed by the herbs ; add the egg yolks, salt, garlic salt, paprika, black pepper and brandy and mix together thoroughly.
3. Cover the meat and leave to stand for a short time in the refrigerator.
4. Cut the bread into eight 7.5 cm/3-inch rounds with a pastry cutter and toast on both sides ; spread with the butter.
5. Arrange the meat on the toast rounds and garnish each with a wedge of egg, half an olive and a little parsley.

BON APPÉTIT