500g Beef fillet trim
30g Cornichons
10g Capers
1tbsp Ketchup
1tsp Dijon
1 Shallot
Worcestershire sauce (to taste)
Tabasco (to taste)
Sprinkle chopped parsley
4 Eggs
10g Fresh Truffle
4 slices Brillat Savarin
Butter lettuce
4 Pain De Mie burger buns
4 Tbsp Sauce Choron
4 Tbsp Bois Boudrain sauce (to taste)
Sauce Choron:
White wine vinegar reduction (to taste)
400ml Clarified butter
6 Egg yolks
Bois Boudrain Sauce:
100g
Diced shallots
50ml
Ketchup
20ml
White wine vinegar
50ml
Olive oil
Handful each chopped tarragon, parsley, chervil
10 drops Tabasco