Tartare crostini
Ingredients
for 4 person
| 1 | shallot |
| 30 g | capers, rinsed, drained |
| 30 g | pitted green olive |
| 50 g | dried tomatoes in oil, drained |
| 300 g | beef rump, thinly diced |
| 3 tbsp | ketchup |
| 1 tbsp | Worcestershire sauce |
| ½ tsp | hot paprika |
| ½ tsp | salt |
| a little | pepper |
| 1 | baguette (approx. 360 g), cut diagonally into 2-cm-thick slices |
| some | onion sprouts |
How it's done
Preparation
Finely chop the shallots, capers, olives and tomatoes together, place in a bowl.
Steak tartare
Stir in the meat and all the other ingredients up to and including the pepper.
Toast the bread
Without adding any oil, toast the baguette slices on one side in a non-stick frying pan for approx. 2 mins. Top with the tartare and scatter the shoots on top.
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