Steak Tartare Recipe

Inspired by Bix

Time1h

Serves2

olive crostini

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Ingredients

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Steak Tartare

7.05 oz (200 grams) beef tenderloin

1 large egg yolk

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp capers, finely chopped

1 tsp shallot, finely chopped

1 tbs Fresh parsley, chopped

1 to taste Celtic sea salt

1 to taste Black pepper, freshly ground

Olive Crostini

1 whole baguette, sliced

2 tbs olive oil

1 cup black olives, pitted and chopped

1 tbs Fresh rosemary, chopped

Method

Steak Tartare

Prepare the Beef

Finely chop the beef tenderloin and place it in a mixing bowl.

Mix Ingredients

Add the egg yolk, Dijon mustard, Worcestershire sauce, capers, shallot, parsley, salt, and black pepper to the bowl. Mix gently until combined.

Chill

Cover the bowl with plastic wrap and refrigerate for about 30 minutes before serving.

Olive Crostini

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Baguette Slices

Brush the baguette slices with olive oil on both sides.

Bake

Arrange the slices on a baking sheet and bake for about 5-7 minutes, or until golden and crispy.

Top with Olives

In a bowl, combine the chopped black olives and rosemary. Once the crostini are baked, remove them from the oven and top each slice with the olive mixture.