Yes, I’m trying different things everytime but the one I converged to is:

For 2 person,

• 250gr meat
• Half a shallot, diced as small as possible
• 2 Garlic, crushed with salt
• Handfull of toasted pine nuts
• ~30gr truffle mozzarella, diced very small
• Little bit of grated parmesan cheese
• Fresh parsley
• Olive oil
• Salt, pepper

Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded “nest” for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it’s not working well. The best is to ask your butcher.

The original recipe calls for more shallot and some pickles. But i find it’s too much “crunchy” vegetable and the additional taste distract from the meat taste.