I know the ingredient list looks long, but you only need to chop the onion and capers...
Mix the salt, pepper, mustard, egg yolk and olive oil with a whisk.
Add the ketshup, Worcestershire sauce, tabasco, vinegar and lemon juice.
Add the minced pickled cucumber, onions, capres and parsley.
Add the well ground (twice?) Sirloin and stir well. It will have a creamy consistency.
Serve immediately or cover and chill in fridge to eat a little bit later. Should be served within an hour.
You eat this very cold with Pain Riche, or French Bread (if you eat the French way, you never slice or cut the bread, you break pieces off it). A chilled bottle of rosé wine, or white wine, goes well with this dish. And, if you want to make it really French Provencale, you make a Salade niçoise too (tomatoes, tuna, hard-boiled eggs, olives, and anchovies, dressed with a vinaigrette). This will quickly become a summer favorite!