1) First make the sauce. In a bowl, pour the soy sauce, oil, Worcestershire sauce, Tabasco and mustard, stir to mix.
2) Chop the spring onion, capers, anchovies and gherkins and add to the bowl with the other ingredients. Stir and set the sauce aside.
3) Now cut the fillet into slices and then into cubes.
4) In another bowl, place the meat and truffle pâté, then pour in the sauce mixture and season to taste.
5) Form 20 mini sandwiches with the meat and guttiau bread.
6) On a plate, place 5 teaspoons of burrata and top each with one of the mini sandwiches.
7) Decorate as desired with sprouts, salt, pepper and a drizzle of black truffle oil.
