Serves 2

Ingredients
200g beef fillet
25g wholegrain mustard
2 egg yolks
25g chives, finely chopped
50g onions, finely chopped
1 garlic clove, finely chopped
Edible flowers
2 eggs
1 tsp white vinegar
50ml olive oil

Method

Finely chop the beef fillet. In a bowl mix the onion, garlic, chives and the white vinegar reduction. Add the egg yolks and whisk the olive oil to obtain a vinaigrette. When done, mix in the wholegrain mustard and the finely chopped beef. Season to taste.

To plate, take a cylinder mould and place some of the mixture at the centre of the plate.

Garnish with the egg yolk on top, quenelles of grain mustard, edible flowers and some vinaigrette.

Joe Vella is an Executive chef, Hilton Malta.

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