Steak Tartare alla Roscioli
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Use only quality beef from a trusted butcher. This recipe will serve 2 as a main or 4 as an appetizer.
  • 8 oz. Lean cut of Beef (I use tenderloin)
  • 1 medium Ripe Red Tomato
  • 1 small Shallot
  • ¼ Ball of Buratta
  • Extra Virgin Olive Oil
  • Sea Salt or Kosher Salt
  • Coarse Ground Black Pepper
  • Baguette
  1. Place beef in freezer for 10-15 minutes. This will make it much easier to cut.
  2. Thinly slice baguette for as many crostini as you feel necessary, drizzle with oil, sprinkle with salt and pepper and bake in 400° oven until golden and crunchy, about 10 minutes.
  3. Peel, seed, and dice tomato. Place in medium bowl.
  4. Dice chilled beef, add to tomatoes.
  5. Grate shallot over tomato and beef mixture. Stir to combine. Season with extra virgin oil, salt, and pepper.
  6. Mound tartare on serving plate, making an indent to hold the Buratta.
  7. Gently cut a wedge of Buratta and place in indentation.
  8. Serve with crostini.
Recipe by strawberryplum at