Rinse 100 g of capers several times, then drain and place them on a baking sheet. Bake for 3 hours at 60°C in ventilated mode and store in a dry box.

In a saucepan, heat 3 cl of olive oil and sauté the 3 sliced onions and the diced red bell pepper. Add 4 kg of tomatoes and the crushed garlic.

Incorporate 80 g of tomato paste, 10 g of crushed coriander, 18 g of curry, 6 g of cardamom, and 12 g of cumin. Don’t forget the zest of the bio orange!

Let simmer for 2 hours, then blend finely and strain for a smooth sauce.

In a bowl, add 1 egg yolk and 1 teaspoon of mustard. While whisking, slowly incorporate 20 cl of peanut oil and add 1 tablespoon of red wine vinegar. For a spicy kick, add a few drops of sriracha sauce.

Dice 6 pickles and drain 1 tablespoon of vinegar capers. Chop 10 g of parsley leaves and mince 2 shallots.

Take the 900 g of rumsteak, cut it into large pieces, and pass it through the meat grinder for minced meat.

Distribute the minced meat on 6 plates and sprinkle with diced pickles, capers, parsley, and shallots. Finally, season with a drizzle of olive oil. Serve with crispy capers, sauce, and mayonnaise on the side.