Steak Tartare Crostini With Dijon And Cornichon Recipe

Chill and trim

Place the beef in the freezer for 15–20 minutes to firm slightly — this makes it easier to cut. Meanwhile, line a bowl with paper towel. Trim any sinew, fat, or silver skin from the beef and discard.

Dice the beef

Using a very sharp knife, cut the beef into 1/8–1/4 inch dice. Keep pieces as uniform as possible. Transfer diced beef to a chilled bowl.

Prepare aromatics

Finely mince the shallot, chop the capers and cornichons, and finely chop the parsley. Place them into the bowl with the diced beef.

Season and bind

Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp olive oil, 1 tsp lemon juice, and (if using) the egg yolk to the beef. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Gently fold with a spoon or rubber spatula until ingredients are evenly combined but the meat remains tender — avoid overworking.

Taste and adjust

Taste a small amount on a spoon or crostini corner and adjust seasoning: add more salt, pepper, or lemon if needed. Cover and chill in refrigerator while you prepare crostini, up to 30 minutes. If served raw, keep chilled until plating.

Prepare baguette slices

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Lightly brush each slice with olive oil and spread a thin smear of softened butter on top. Toast in the oven 6–8 minutes until golden and crisp around edges. Alternatively, grill slices on a hot pan 1–2 minutes per side.

Add Dijon smear

Remove crostini from oven and, while warm, use the additional 1 tsp Dijon mustard to spread a very thin layer on each slice — this provides a bright, tangy base.

Portion tartare

Using two spoons or a small cookie scoop, place approximately 1 tablespoon ( about 15 g) of tartare on each crostini, mounding gently in the center so it stays on the toast. Each crostini should have a generous but not overflowing portion. Reserve extra tartare in chilled bowl for second pass or serving bowl.

Garnish and finish

Top each tartare mound with a thin slice of cornichon and a few microgreens or parsley leaves. Finish with a light grind of black pepper (about 1/8 tsp per 8–10 crostini) and, if desired, a tiny drizzle (about 1/4 tsp across all crostini) of extra-virgin olive oil.

Serve

Arrange crostini on a platter and serve immediately while crostini are crisp and tartare is chilled. Recommend 2–3 crostini per person as an appetizer.