(WSVN) - Whip up a sophisticated French appetizer that’s easy to make and impress your friends at the same time. That’s what’s cooking as we grab a Bite with Belkys.

The Chef: Michael Michaelidis The Restaurant: Claudie, Miami The Dish: Beef Tartare

Ingredients: 180 gr beef tenderloin (head & tail) – small diced 1 egg yolk 5 gr Dijon Mustard 10 gr olive oil 10 gr Ketchup (Heinz) 0.4 gr Tabasco 0.3 gr Worcestershire sauce 10 gr Gherkin diced 4 gr Chopped capers 0.4 gr Espelette pepper 0.4 gr Spanish smoked Paprika 2.2 gr Salt 0.2 gr Black pepper 20 gr Chopped white onions 4 gr Chopped Italian flat parsley

Method of Preparation: • In a mixing bowl over ice, mix the egg yolk, mustard, ketchup, Worcestershire sauce, paprika, salt and pepper. • Slowly add olive oil while mixing again.

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