Steak Tartare Crostini Recipe

Prepare and chill beef

Place the beef in the freezer for 15–20 minutes until slightly firm but not frozen solid; this makes it easier to dice very finely. Using a sharp knife, trim any sinew or fat and finely dice the beef into small uniform cubes (about 1/8–1/4 inch). Transfer to a chilled bowl.

Combine aromatics

Add the minced shallot, diced cornichons, chopped capers, chopped parsley and 1 tablespoon of the snipped chives to the bowl with the beef.

Season and bind

Add the Dijon mustard, Worcestershire sauce, olive oil, 1/2 teaspoon lemon juice, sea salt and black pepper to the beef mixture. If using, add the egg yolk now. Gently but thoroughly fold the mixture with a spoon until evenly combined — do not overwork. Taste and adjust seasoning (add a touch more lemon, salt or pepper if needed). Cover and refrigerate while you prepare the crostini and aioli, at least 15 minutes to allow flavors to marry.

Make aioli

In a small bowl, combine mayonnaise, grated garlic, 1 teaspoon lemon juice, olive oil, 1/8 teaspoon sea salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust salt or lemon as desired. Refrigerate until ready to assemble. For a thinner aioli, whisk in up to 1 teaspoon of water or lemon juice.

Toast crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Lightly brush each slice with olive oil (and melted butter if using). Toast in the oven for 6–8 minutes, turning once, until edges are golden and crisp. Remove and let cool slightly.

Spread aioli

Using a small spoon or piping bag, spread about 1 teaspoon of garlic aioli onto each toasted crostini. The aioli acts as a flavorful barrier and complements the tartare.

Top with tartare

Spoon approximately 1.5 tablespoons of the chilled steak tartare onto each aioli-coated crostini, gently mounding it. You should get about 12 crostini from the recipe.

Garnish and serve

Finish each crostini with a few extra chopped capers and a sprinkle of snipped chives. Optionally add a tiny pinch of flaky sea salt and a few grinds of black pepper. Arrange on a platter and serve immediately with lemon wedges on the side for guests who want a bright squeeze.