Filet Tartare

Preparation:

Preparation: Wash and dry the meat. On a cutting board, chop it finely with a knife (not with a food processor). Place it in a bowl, add the Worcestershire sauce, mustard, salt and pepper and mix. Stirring constantly, slowly pour in the oil, brandy and lemon juice. Add the egg yolks and a little parsley, mix and form flat meatballs. Garnish with the hard-boiled egg wedges.