Ingredients:

- Pito Bone 1 unit.

- BlackBeef fillet 120 gr.

- Red Onion 50 gr.

- Cucumber 50 gr.

- Chives 20 gr.

- Mustard 10 gr.

- Egg yolk 1 unit.

- Capers 10 gr.

- Olive oil 40 gr.

- Seed potatoes 3 units.

- Fennel 3 gr.

Step by step preparation:

- Leave the whistle bone to defrost overnight in water and ice.

- In a saucepan, place the previously defrosted pito bone with water until covered and bring to a boil.

- Once the water has boiled, remove from the heat and stop the cooking with ice.

- Then start with the preparation of the tartar:

- Chop the steak into thin slices, you can also use BlackBeef tenderloin as an alternative

- Chop the onion, cucumber and chives

- In a bowl, mix the mustard, egg yolk, onions, cucumber and chives previously chopped together with the capers and emulsify with the oil until creating a mayonnaise-like sauce.

- Add to the meat and set aside

- Heat the oven to 200gr

- Roast for about 8 minutes in the oven until lightly browned.

- Place the pito bone on a plate and the steak tartare on top, decorate with fennel leaves and serve with potato chips.

Now, all that's left to do is enjoy an exquisite preparation in the best Mollendo style, by Benjamín Nast.