Grass-Fed Beef Tartare

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The aioli:

2 teaspoons good quality red wine vinegar

1 clove garlic, smashed to a paste

1 large egg yolk (see Note)

2 teaspoons water

2 to 3 teaspoons Dijon mustard

2 to 3 teaspoons stone-ground or whole-grain mustard

1/4 cup mild extra virgin olive oil

-- Kosher salt and freshly ground pepper, to taste

The tartare:

1 pound grass-fed beef rib-eye (see Note)

1 teaspoon Spanish smoked paprika

1 tablespoon capers, rinsed and lightly chopped

1 tablespoon thinly sliced chives

2 teaspoons chopped Italian parsley

1 tablespoon very finely diced shallots

2 tablespoons roasted garlic oil (such as Stonehouse)

2 tablespoons pine nuts, toasted

-- Sel gris (gray sea salt) and freshly ground pepper to taste

24 to 32 thin crostini

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