The 2 egg yolks
2 tbs dijon mustard
6 anchovy fillets, minced
2 tsp ketchup
1 tsp worcestershire sauce
Tabasco sauce
Freshly ground black pepper
1/4 cup olive oil
1 oz cognac
1 small onion , finely diced
2 oz capers, rinsed and chopped
2 oz cornichons , finely chopped
4 sprigs parsley, finely chopped
1.25 lb filet mignon, finely chopped or run through meat grinder at coarse setting
Place egg yolks in large stainless steel mixing bowl
Add mustard and anchovies and mix well
Add ketchup, worcestershire, tabasco, pepper and mix well
Slowly whisk in oil and then cognac
Fold in onions, cornichons, capers, parsley
Add the meat to the bowl and mix thoroughly
Divide evenly among 6 chilled plates
Form it into 1 inch high disk with spoon or spatula
Score top with knife in two directions
Serve with hot french fries and with sliced croutons
