250 grams Harvey Beef Eye Fillet steak, chopped finely
4 cornichons (little gherkins), finely chopped
2 tsp capers, finely chopped
2 shallots, finely chopped
Few drops tabasco sauce
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Sea salt and freshly ground black pepper
2 Manjimup royal blue potatoes
500ml oil for frying
100 gm West Australian pecorino cheese
First make your potato crisps:
Slice potatoes on a mandolin, 2mm thick a bit thicker than a 5-cent piece.
Place in a bowl and cover with water, wash and drain well.
Make sure the potatoes have drained and have no residual water on them, or the oil will spit!
Heat oil in a deep heavy saucepan, to about 180C.
Carefully place a few potato chips in at a time, cook until they are golden, remove and place onto kitchen paper.
Repeat until all cooked, season with a little salt and reserve at room temperature.
Place the chopped beef, cornichons, capers, shallots, tabasco, Dijon mustard & Worcestershire sauce into a large bowl.
Add two egg yolks, season and mix well.
Spoon onto your serving plate, grate pecorino cheese over the top and, making a small indent in the middle, place the 3rd egg yolk.
Eat immediately with potato crisps.