First, moisten a large knife with which we will chop the sirloin meat by hand, until the whole piece is finely and homogeneously chopped.
Next, in a bowl, add the following ingredients in this order: salt, pepper, a few drops of Tabasco, a few more drops of Perrin's sauce, the three mustards and two spoonfuls of extra virgin olive oil Castillo de Canena Reserva Familiar Picual.
Add the mince, the sweet gherkins, the hard-boiled egg, the parsley and the onion. Carefully put all this together in the bowl and, without waiting, add the minced meat.
Then stir the whole mixture vigorously, making sure that the sauce is perfectly combined with the meat, so that it is juicy.
Toast thin slices of baguette or white bread (which we will cut into small squares).
We will assemble the canapés with the tartar. We can accompany with good white wine Godello type very cold.
Finish, if desired, topping with a little French grain mustard.