Start by taking the meat out of the refrigerator well in advance. This ensures that the meat does not get a "shock" when it hits the blazing hot pan, which would release a lot of liquid. This would cause the meat to boil instead of fry - making it very difficult to get a nice crust on our steaks.

Form the meat into a patty.

Season the patty with salt and pepper.

Place the patty on top of the toast slice and press it flat onto the bread. You can also press the meat around the edges of the toast - this is actually the "proper" way to do it.

Melt the butter over medium heat.

Then turn up to medium-high heat and put the bread/meat on the pan with the meat side down. Fry it first for 5 - 6 minutes on the meat side and then for 1 - 2 minutes on the bread side.

Cut onions and beets into fine dice and add them on top of the patty along with an egg yolk.

Finish with a sprinkle of capers and horseradish. Bon appétit.