Ingredients

• 8-ounces beef tenderloin steak, trimmed of fat, and cut into a very small dice
• 2 tablespoons finely chopped shallots
• 2 tablespoons finely chopped cornichon pickles
• 1 egg yolk
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• 1 small wedge Asiago cheese (about 1 ounce), finely grated
• 5 slices sourdough bread, cut into bite-size circles
• Olive oil, for brushing bread
• Mache, for garnish

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Instructions

1. In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
2. Preheat the oven to 300 degrees F.
3. Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
4. Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache.