Steak Tartare Crostini with Shaved Egg and Chives

Halifax chef, restaurant owner, and cookbook author Craig Flinn is a huge supporter of fresh, local, and high-quality food. Try his Steak Tartare Crostini with Shaved Egg and Chives—a dish that will certainly impress your guests and family.

Prep Time:
35 min


Nutrition Facts

Steak tartare

  • 1 lb (0.5 kg) filet of beef tenderloin, fat removed and diced into small cubes
  • 1/4 cup (60 mL) gherkins, finely chopped
  • 1/4 cup (60 mL) shallots, finely chopped
  • 1/4 cup (60 mL) capers, finely chopped
  • 1/3 cup (75 mL) chopped parsley
  • 1 tbsp (15 mL) whole grain Dijon mustard
  • 1 tbsp (15 mL) regular Dijon mustard
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 tsp (10 mL) cognac (optional)
  • 2 tbsp (30 mL) Worcestershire sauce
  • 1 tsp (5 mL) Tabasco sauce
  • 2 eggs yolks
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2.5 mL) freshly ground black pepper
  • 4 cold, hard boiled eggs
  • 2 tbsp (30 mL) fresh chives, sliced


  • 1 French style baguette
  • 1/4 cup (60 mL) extra virgin olive oil
  • Salt and pepper


For the steak tartare

  1. Place the diced beef in a bowl. In a second bowl, place about 10-12 ice cubes and a cup of cold water. Set the bowl with the beef inside the ice bowl to keep cool while finishing the recipe. Add the gherkins, shallots, capers, and parsley to the bowl of beef and set aside.
  2. In a third bowl, make the vinaigrette by whisking together the two mustards, olive oil, cognac, Worcestershire sauce, Tabasco, egg yolks, salt, and pepper. Add this to the beef and gently fold everything together until thoroughly mixed. Cover and refrigerate until ready to assemble the crostini.
  3. For the egg garnish, separate the cooked egg whites from the yolks. Using a fine grater, grate the whites and yolks separately and reserve in two small bowls.
  4. To assemble the crostini, spread a generous tablespoon of the tartare on each piece of toasted baguette. Garnish the tops of each with two small piles of egg yolks and egg whites. Finally, sprinkle the tops of each with some finely chopped chives and serve.

For the crostini

  1. Thinly slice the baguette and drizzle them with olive oil and season with salt and pepper. Toast the bread on a baking tray at 350°F (175°C) until golden, about 8 minutes.