Steak Tartare with Crostini

/
img_1749.jpg

inspiration: Hands down the best Steak Tartare in New York City in our opinion is at Blue Ribbon Brasserie in Soho.  Theirs is served with many accompaniments like cornichons, mustards, capers, shallots.  Our inspiration came from their taste, but we decided to combine everything together.  The result - a very extravagant and decadent appetizer that is perfect for a Holiday or Special Occasion.  It's traditionally served with Crostini (recipe below) but we opted for these great flat bread crackers for drama.

ingredients:

  • 1/2 lb. ground beef sirloin from your favorite butcher (and mention it will be eaten raw)
  • 1 tbsp. shallot, minced
  • 1 tbsp. capers, minced
  • 2 tbsp. parsley, finely chopped
  • 4 tsp. dijon mustard
  • 1 tbsp. hot sauce (like Franks or Tabasco)
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. olive oil (and more for crostini)
  • salt and pepper, to taste
  • 1 egg yolk (optional)
  • 1 baguette, sliced and toasted for crostini or your favorite cracker

method: In a large bowl, combine the beef, shallot, capers, parsley, dijon, hot sauce, Worcestershire sauce, olive oil, and salt and pepper.  Refrigerate till just ready to serve.  Once ready to serve, plate in a serving bowl, or as we did above with ring molds.

Crostini: For the crostini, preheat the oven to 400.  Slice a baguette or chiabatta and place on a baking sheet in one layer.  Brush each slice with a scant amount of olive oil.  Bake for about 10-15 minutes or until the crostini are just light brown.  Let cool completely and store in an air tight container or freezer bag till ready to use.  Note: can be made 2 days in advance.

Serves 4-6 people

img_1681.jpg