Steak tartare

photo (3)

30 thin baguette slices (about ¼ of a baguette)
2 tbsp olive oil, plus extra for brushing
360 gm beef fillet, finely chopped
1 egg yolk
2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers
Juice of 1 lemon
1 tsp Dijon mustard
To taste: Tabasco sauce
Parsley salad
½ cup (loosely packed) flat-leaf parsley, coarsely torn
15 ml extra-virgin olive oil
1 golden shallot, thinly sliced
1½ tsp lemon juice

1 Preheat oven to 180C. Brush baguette slices with olive oil, season to taste and bake, turning once, until golden and crisp (5-7 minutes). Set aside to cool. Crostini will keep in an airtight container for 2 days.
2 For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.
3 Combine remaining ingredients in a bowl, stir to combine, season to taste, pile onto crostini, top with parsley salad and serve.
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