Prepare the sauce, mixing together 20cl of lemon juice, the mustard, the yolk of the egg, the capers and the tabasco. 

Mix up then add the oil.

Cut the shallot very thin and cut the persil very thin.
Cut the meat into little cubes. Pour the sauce on top of it and mix up.

Add the shallot and mix up.
Finally add the persil.

Serve with fries or a potato puree.