Steak Tartare Crostini
Finely chopped raw beef seasoned with capers, cornichons, and shallots on toasted bread rounds
- 12 ozbeef tenderloin(highest quality, very fresh)
- 2 tbspshallots(finely minced)
- 2 tbspcapers(drained, chopped)
- 2 tbspcornichons(finely chopped)
- 1 tbspDijon mustard
- 1 tbspextra-virgin olive oil
- 1 tspWorcestershire sauce
- 0.5 tspkosher salt
- 0.25 tspblack pepper(freshly ground)
- 24crostini rounds(1/4-inch thick, toasted)
- 1egg yolk(optional, for richness)
Beef can be trimmed and diced up to 4 hours ahead - keep tightly covered on ice. Mix seasonings in just before serving. Never hold dressed tartare.
- 1Using very sharp knife, trim beef of all fat and sinew
- 2Cut beef into 1/4-inch dice, then chop further to desired texture
- 3Transfer to chilled bowl - keep cold throughout
- 4Add shallots, capers, cornichons, mustard, olive oil, Worcestershire, salt, and pepper
- 5If using egg yolk, add now and mix gently
- 6Taste and adjust seasoning as needed
- 7Spoon small mound onto each crostini
- 8Serve immediately while beef is still cold
Freeze beef for 20 minutes before cutting for cleaner dice. Only use beef you would eat medium-rare - quality is paramount. A chilled bowl and working quickly keeps the meat at safe temperature. Hand-cutting produces better texture than food processor.
Steak tartare likely originated in the early 20th century in French restaurants, though the name suggests Tatar warriors tenderizing meat under their saddles - a colorful legend with no historical basis. The dish became a symbol of French gastronomic sophistication and a test of restaurant quality.