* 850g cooked Beef (ideally Chuck or Braising steak), cubed
* 8 Shallots, chopped
* 5 Hard boiled eggs, each cut into 8 pieces
* Chives, Parsley, Chervil, Tarragon, Watercress or other Herbs, chopped
* 250g Pickled Gherkins, sliced
* 3 tablespoons Luxembourg Mustard
* 75ml Wine vinegar
* 165ml Olive oil
* Salt, Ground pepper

===Method===
* Mix Mustard, Vinegar, Olive oil and season with Salt and Pepper
* Add the Meat, Shallots and Herbs to the Vinaigrette and leave to Rest in the Fridge for at least 2 hours
* Before serving, add Hard-boiled eggs into 8 pieces

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