Beef Tenderloin in Medallions 500gr.

In a metal bowl and cold if possible we put the two egg themes and mount them with a couple of tablespoons of extra virgin olive oil, to this mixture we add the two mustards and mix well

To the emulsion of yolks and mustard we add a little spicy siracha to taste, freshly ground pepper and a little salt.

To the emulsion of yolks and mustard we add a little spicy siracha to taste, freshly ground pepper and a little salt

Add the chopped pickles and the meat and stir everything very well so that all the dressing is integrated into the meat

Try salt and spice and rectify to taste

Let it rest for about 10 minutes to settle the dressing and place it in a circular mold

We can serve it with some toasted bread and freshly fried potatoes