Skip to main content
万博官网
Search
Search

Crostini with Beef Tartare and White Truffle Oil

4.5

(16)

Read Reviews Triangle

Editor's note:The recipe and introductory text below are from Rick Tramonto's bookFantastico!

I unabashedly love beef tartare and yes, this is my favorite crostini, particularly because I gild the lily with a drizzle of truffle oil! Steak tartare has been around for a good long time, and according to legend, its name refers to the Tartars, the nomads who roamed eastern Europe, for a time under the leadership of Attila the Hun. Fierce and bloodthirsty, the Tartars purportedly ate raw meat for strength. Tartars were Huns, but "beef hun" just doesn't have the panache of beef, or steak, tartare. If you've never had beef tartare, try it my way; then make it your way by omitting what you may not like such as capers, Worcestershire sauce, or anchovies. But don't fool with the beef. Buy the best you can from a reputable butcher. I use prime beef when possible, but because it is sometimes hard to find, I may turn to high-quality choice beef instead.

Ingredients

Makes 4 servings

2 anchovy fillets
2 garlic cloves, chopped
1/2 cup minced shallots
1 tablespoon drained, chopped capers
1 large egg
2 tablespoons Dijon mustard
1 1/2 teaspoons grated orange zest
1/4 cup olive oil
1 teaspoon Worcestershire sauce
1 pound beef tenderloin, freshly ground
Kosher salt and cracked black pepper
8 slicesRick's Basic Crostini
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon white truffle oil

  1. Step 1

    1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.

    Step 2

    2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.

    Step 3

    3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.

    Step 4

    4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

FromFantasticoby Rick Tramonto, Mary Goodbody, and Belinda Chang Copyright (c) 2007 by Rick Tramonto. Published by Broadway Books.Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one ofFood & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World byCondé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, ofAmerican BrasserieandButter Sugar Flour Eggs.Mary Goodbodyis a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits includeWilliams-Sonoma Kitchen Companion,The Garden Entertaining Cookbook, andBack to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief ofCooksmagazine, and is a senior contributing editor forChocolatiermagazine andPastry Art & Designmagazine.Tim Turneris a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects includeCharlie Trotter's Recipes,Charlie Trotter's Meat and Game,The Inn at Little Washington,Norman's New World Cuisine(by Norman Van Aken),Jacques Pepin's Kitchen, andAmerican Brasserie.
Sign InorSubscribe
to leave a Rating or Review

How would you rate Crostini with Beef Tartare and White Truffle Oil?

Leave a Review

Reviews (16)

Back to Top Triangle

  • I had such high expectations for this recipe, but I and the rest of my family felt the tartare was a bit bland relative to other recipes. As such, we will incorporate another beef tartare recipe into this one with the hope of a better result

    • mgullo

    • Long Island

    • 3/25/2017

  • I had such high expectations for this appetizer, but I and my family all felt the tartare was a bit bland relative to others recipes. As such, we will search for a more tested beef tartare recipe and substitute it herein.

    • mgullo

    • Long IslanldLong 5454hjhuyutururururufhfhfgfg

    • 3/25/2017

  • I forgot to mention that that I did not use orange zest - it didn't need it nor can I imagine it contributing anything worthwhile.

    • amyzingamy

    • Idaho

    • 10/10/2016

  • Used .71 pounds of coarse ground Elk NY Strip, subbed 1 tablespoon of Dijon for whole seed mustard, used 2 egg yolks and no oil except for the truffle oil drizzle and it was freaking fantastic. Too much garlic for one guest but my garlic was some crazy, super-strong variety from the garden, which I personally liked the bite of.

    • amyzingamy

    • Idaho

    • 10/10/2016

  • Made this for an appetizer on Thanksgiving. May seem a little odd, but it was my Dad's request. At any rate, it was delicious! The orange zest gives just a nice hint of orange. I did find the dressing to be thick, but once I added the meat, the ratio was perfect. Would definitely make this again.

    • thymeformenus

    • Stratford, CT

    • 11/27/2015

  • I liked this and I like both the orange zest and the truffle oil, but then I admit to a fondness for gilded lilies. And butter. Anyway, my only quibble is that I think the there is too much dressing in the dressing:beef ratio; it struck me as being a little on the gloppy side. Might try to figure out how to cut back on the liquid, although it will be hard to use less than one egg.

    • akstauffer

    • Dallas, TX

    • 11/15/2015

  • The BEST beef tartare you will ever have...michelin quality. I've made it 3 times so far and it is a home run every time. What I've learned after 3 successful rounds: 1. ONLY use beef tenderloin / filet mignon. It's $40/lb but worth it. 2. One pound easily feeds 6-8 as an appetizer, 4 as an entree. A little goes a long way. 3. Don't chop the shallots too fine if you like your tartare with a bit of texture. I've both diced and very finely minced...will be sticking with diced from now on. 4. On the same lines as NMCLENNAN's comments, I suggest omitting the zest. I'm allergic to oranges so used lemon zest..ONCE - you don't need it. The recipe is flavorful enough without it. 5. Be liberal with the parsley, garlic and onion, conservative with the oil. 6. Absolutely make the Rick's crostini with this for a surefire win. This has won over our foodie friends, my husband (meat and potatoes), friends who've never had tartare and those who've tried it in the past and didn't like it.

    • darthtanner

    • Calgary, AB

    • 9/20/2015

  • I'm going to disagree with everyone else a bit. For me the orange zest added an unwelcome element that is not what I look for in Steak Tartare. Maybe my orange was a bit to juicy but I wouldn't add this element again.

    • nmclennan

    • Vancouver, BC

    • 5/1/2015

  • We've been making this recipe for years! Everyone LOVES IT! We follow the recipe to exact measurements - don't change a thing!

    • imegadeals

    • 6/22/2014

  • Wonderful! I too was leery of the orange peel but they really make it. I too prefer a relatively small dice versus a ground. Maybe 1/4" pieces. What heaven!

    • bellawash

    • Virginia

    • 12/9/2012

  • I made it exactly as written, except that I chopped the meat and garnished each crostini with a few capers. I felt like using the truffle oil was almost gilding the lily, so the next time I do it, I'll opt out of the truffle oil. It needed a touch of salt, but it was still fabulous. I've eaten it many times (it's what I order at steak restaurants instead of a steak!), but I'd never made it myself. Oh my goodness, it was delicious yet easy to prepare.

    • steelykal

    • Denver, co

    • 9/22/2012

  • I went out of my culinary comfort zone, and it was a success! I have never worked with anchovies or white truffle oil. I was a little nervous, and thought it would either be fantastic or a disaster. Made it for Father's Day, and my Dad LOVED it! He said it needed salt (I never add salt). I purchased one pound of beef tenderloin @ Whole Foods, and chopped it up into small pieces. Then proceeded to use my Pampered Chef Manual Food Processor to make the beef pieces even smaller. Overall, a great success. I would definitely make this again.

    • nesswhaler

    • Stratford, CT

    • 6/19/2011

  • I made this recipe again (please see other Toronto chef posting for original posting), adding the truffle oil, and it was amazing! To be honest, I still liked it a bit better when I used my variations, but that's just the tartare flavour I'm used to.

    • billiepie

    • Toronto, ON

    • 6/1/2008

  • This was the first tartare recipe I've made, but the taste is fantastic. I made a few alterations as I enjoy a stronger flavoured tartare (disclaimer: please note that I did not have white truffle oil on hand). I doubled the anchovy amount, doubled the Worcestershire sauce, and added a tsp of balsamic vinegar (or to taste). This added a bit of 'kick' to the tartare and in my opinion, elevated the taste level (without the pricier truffle oil additive, which I will try next time as I am sure it will create another layer of flavour). As well, I hand chopped the steak instead of using freshly ground tenderloin. This created a firmer texture. Great first recipe!

    • Anonymous

    • Toronto, ON

    • 5/11/2008

  • Good but I really think tartare is best when fresh meat is chopped not ground. Do it the way Tony Bourdain does.

    • afulton

    • 4/23/2008

Tags Toast Sandwich Anchovy Fish Seafood Parsley Herbs & Spices Orange Citrus Fruit Beef Tenderloin Beef Meat Starter Dinner Dairy Free Weeknight Meals Easy No-Cook New Years Cookbooks
Read More
Beef and White Bean Stew With Cumin
This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.
Crispy Mushroom and Ricotta Toast
Jersey Lightning
The Jersey Lightning is so easy and so excellent. Whatever you call it, a manhattan simply made with apple brandy is a wonderful thing.
Irish Soda Bread With Raisins
This easy Irish soda bread recipe gets a little tang from buttermilk and pops of concentrated sweetness from dried fruit.
Tacos Árabes (Puebla-Style Pork Tacos)
Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.
Pork and Asparagus Soba
Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.
Stir-Fried String Beans With Tofu
Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.
Carrot Sheet Cake With Cream Cheese Whip
Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead.