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Beef Tartare Crostini

Yields12 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

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.

Beef Tartare Crostini

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
Prepare the Crostini
1

  1. Preheat oven to 375°F (190°C).

  2. Arrange baguette slices on a baking sheet lined with parchment.

  3. Brush lightly with olive oil.

  4. Toast for 6–8 minutes, until golden and crisp.

Prep the Beef
2

  1. Using a very sharp knife, finely dice the beef into small cubes (do not use a food processor; hand-cutting keeps the texture).

  2. Place chopped beef in a chilled mixing bowl.

Season the Tartare
3

  1. Add shallot, capers, cornichons, Dijon mustard, Worcestershire, parsley, and chives to the beef.

  2. Mix gently with a fork.

  3. Stir in egg yolk (if using) to help bind the mixture.

  4. Season with salt and freshly cracked black pepper to taste.

Assemble the Crostini
4

  1. Spoon a small mound of tartare onto each toasted baguette slice.

  2. 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.

Nutrition Facts

12 servings

Serving size