This Beef Tartare Crostini is a sophisticated bite featuring finely chopped high-quality beef tenderloin seasoned with Dijon, capers, shallots, and herbs, spooned over golden toasted baguette slices. Topped with a quail egg yolk or microgreens, it’s luxurious, flavorful, and perfect for cocktail parties or gourmet dinners.
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Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 30 minsMakes 12 crostini
8 oz beef tenderloin or sirloin, very fresh, trimmed of fat and sinew
12 baguette slices, thinly cut
2 tbsp olive oil (for brushing bread)
1 small shallot, finely minced
2 tsp capers, finely chopped
2 cornichons (or small pickles), finely diced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg yolk (pasteurized, optional for binding)
1 tbsp fresh parsley, finely chopped
1 tbsp chives, finely chopped
Salt & freshly ground black pepper, to taste
Optional garnish: quail egg yolks, microgreens, shaved Parmesan
Prepare the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet lined with parchment.
Brush lightly with olive oil.
Toast for 6–8 minutes , until golden and crisp.
Prep the Beef
2
Using a very sharp knife, finely dice the beef into small cubes (do not use a food processor; hand-cutting keeps the texture).
Place chopped beef in a chilled mixing bowl.
Season the Tartare
3
Add shallot, capers, cornichons, Dijon mustard, Worcestershire, parsley, and chives to the beef.
Mix gently with a fork.
Stir in egg yolk (if using) to help bind the mixture.
Season with salt and freshly cracked black pepper to taste.
Assemble the Crostini
4
Spoon a small mound of tartare onto each toasted baguette slice.
Garnish with microgreens, shaved Parmesan, or place a quail egg yolk on top for a dramatic presentation.
Serve Immediately
5 Beef tartare must be served fresh and cold. Place crostini on a chilled platter and enjoy right away.
Tips & Variations
6
Safety tip: Use only the freshest, high-quality beef from a trusted butcher. Ask for meat safe to serve raw.
Alternative garnish: Try pickled red onions or a drizzle of truffle oil for added luxury.
Make-ahead: Prep the toppings and bread in advance, but chop and season the beef right before serving.
Gluten-free: Serve on cucumber rounds or gluten-free crackers instead of baguette.
Suggested Pairings
7
Drink: Dry sparkling wine, a crisp Sauvignon Blanc, or a light Pinot Noir.
Side idea: Pair with marinated olives, cornichon skewers, or a charcuterie platter.
Occasion: Excellent for cocktail parties, New Year’s Eve celebrations, or elegant starter menus.
Ingredients Makes 12 crostini
8 oz beef tenderloin or sirloin, very fresh, trimmed of fat and sinew
12 baguette slices, thinly cut
2 tbsp olive oil (for brushing bread)
1 small shallot, finely minced
2 tsp capers, finely chopped
2 cornichons (or small pickles), finely diced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg yolk (pasteurized, optional for binding)
1 tbsp fresh parsley, finely chopped
1 tbsp chives, finely chopped
Salt & freshly ground black pepper, to taste
Optional garnish: quail egg yolks, microgreens, shaved Parmesan
Directions Prepare the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet lined with parchment.
Brush lightly with olive oil.
Toast for 6–8 minutes , until golden and crisp.
Prep the Beef
2
Using a very sharp knife, finely dice the beef into small cubes (do not use a food processor; hand-cutting keeps the texture).
Place chopped beef in a chilled mixing bowl.
Season the Tartare
3
Add shallot, capers, cornichons, Dijon mustard, Worcestershire, parsley, and chives to the beef.
Mix gently with a fork.
Stir in egg yolk (if using) to help bind the mixture.
Season with salt and freshly cracked black pepper to taste.
Assemble the Crostini
4
Spoon a small mound of tartare onto each toasted baguette slice.
Garnish with microgreens, shaved Parmesan, or place a quail egg yolk on top for a dramatic presentation.
Serve Immediately
5 Beef tartare must be served fresh and cold. Place crostini on a chilled platter and enjoy right away.
Tips & Variations
6
Safety tip: Use only the freshest, high-quality beef from a trusted butcher. Ask for meat safe to serve raw.
Alternative garnish: Try pickled red onions or a drizzle of truffle oil for added luxury.
Make-ahead: Prep the toppings and bread in advance, but chop and season the beef right before serving.
Gluten-free: Serve on cucumber rounds or gluten-free crackers instead of baguette.
Suggested Pairings
7
Drink: Dry sparkling wine, a crisp Sauvignon Blanc, or a light Pinot Noir.
Side idea: Pair with marinated olives, cornichon skewers, or a charcuterie platter.
Occasion: Excellent for cocktail parties, New Year’s Eve celebrations, or elegant starter menus.
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