1. Peel and thinly slice the onions

2. Set 4 onion rings aside and chop the remainder finely

3. Peel and dice the beetroot finely

4. Remove the stalk and seeds from the pepper and dice the flesh

5. Chop the capers

6. Flavour the mayonnaise with mustard and a few drops of Tabasco sauce

7. Chill the sauce while continuing making the dish

8. Cut the steak into fine thin shreds with a sharp knife

9. Season to taste with salt and black pepper

10. Shape the steak into four flat rounds

11. Arrange the steak rounds at the center of a serving dish

12. Make a shallow hole in the middle of every steak

13. Put an onion ring around the hole and slip an egg yolk inside the hole

14. Arrange the chopped vegetables in small mounds around the steaks

15. Sprinkle the steaks and vegetables with finely grated horseradish

16. Serve the chilled sauce separately

List of ingredients required:

2 tablespoons finely chopped parsley
1 cooked beetroot
2 onions
1 lb rump steak
Salt and black pepper
Tabasco sauce
4 egg yolks
4 tablespoons capers
1 large green or red pepper
1/4 pint mayonnaise
1 to 2 level teaspoons made French mustard
Grated horseradish (garnish)