Steak Tartare Recipe
capers, cayenne pepper, crostini, & bone marrow dressing
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Ingredients
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Steak Tartare
Bone Marrow Dressing
Crostini
Method
Steak Tartare Preparation
- 1
Prepare the Beef
Trim any excess fat from the beef tenderloin. Finely dice the beef into small cubes and place in a bowl.
- 2
Mix Ingredients
Add the capers, shallots (finely chopped), Dijon mustard, egg yolk, cayenne pepper, salt, and black pepper to the bowl with the diced beef. Mix gently until well combined.
- 3
Finish with Parsley
Chop the parsley finely and add it to the mixture. Stir to combine.
Bone Marrow Dressing Preparation
- 4
Melt the Bone Marrow
In a small saucepan, melt the bone marrow over low heat until it becomes liquid. Be careful not to burn it.
- 5
Combine Dressing Ingredients
Once melted, remove from heat and whisk in the olive oil, lemon juice, salt, and black pepper. Set aside.
Crostini Preparation
- 6
Prepare the Baguette
Slice the baguette into 1/2 inch thick slices.
- 7
Toast the Crostini
Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush with olive oil, and sprinkle with salt.
- 8
Bake
Bake in the preheated oven for about 10 minutes or until golden and crispy, turning halfway through.
