Let's start cooking!
Warm the plain Butter Crisps in an oven at 180ºC until soft and press onto a narrow cylinder to create a taco shape.
Cut the beef (steak or pelée royale) into equal cubes and season to taste with chilli sauce, mustard, egg yolk and soya sauce. Spread the meat over the Butter Crisp taco. Rinse the capers and arrange on the meat. Sprinkle some freshly ground black pepper and garnish with shaved Pecorino cheese and finely chopped parsley leaves.