This recipe is 90% dicing and 10% mixing
Start by adding your filet mignon to the freezer for a minimum of 20 minutes. Mine was in the freezer for 30 minutes
Start by dicing your cilantro, shallot, capricorns, and capers
Next, take your filet out of the fridge and start dicing
Then, add all your ingredients to a plate
In the center of the plate, add your dijon mustard, Worcestershire sauce and egg yolk
Mix everything together and add to a small bowl
Flip the bowl upside down onto the plate and use a spoon to push a small divet ontop
Add another egg yolk and serve
Enjoy :)