Preview

Beef tartare, roasted pine nuts, parmigiano reggiano crostini |

Salted

On a nice crostini drizzled with olive oil and salt, you will find a nice tartar quenelle.Finished with few Parmigiano Reggiano shavings.

Note

While cutting the beef, it is recommended to fill a bowl with ice and cold water and dispose it under the bowl containing the freshly cut meat, this allows to stay cold and fresh.

Ingredients

Recipe for 12 tapas

Beef tartar

480 Gr

Boston cut beef

100 Gr

French shallot

25 Gr

Pine nuts

6 Unit(s)

Sundried tomatoes

30 Gr

Gherkins

3 Sprig(s)

Parsley

12 Sprig(s)

Chives

3 Turn(s)

Fresh ground black pepper

2 Pinch(es)

Sea salt flakes

2 Tsp

Maille mayonnaise

1 Tbsp

Olive oil

Olive oil and sea salt Crostini

24 Thin slice(s)

Baguette

50 Gr

Parmigiano reggiano

5 Gr

Sea salt flakes

Olive oil
Salt and pepper

Beef tartare, roasted pine nuts, Parmigiano Reggiano crostini |

Preparation time: 25 min

Preheat your oven at 400 °F

Mise en place

Cut the beef into small cubes. Toast the pine nuts in the oven until lightly colored, then crush them coarsely. Cut the sun dried tomatoes and the pickles into small cubes. Finely chop the shallot. Chop the chives and the parsley. Cut thin slices of french baguette, about 0.5 cm. Make Parmesan shavings using a peeler.
Beef tartar

In a bowl, combine the beef, the shallots, the dried tomatoes, the pickles, the pine nuts and the herbs. Drizzle with a little olive oil and mayonnaise, season with salt and pepper.
Olive oil and sea salt Crostini

Place the bread slices on a baking sheet. Season with fresh cracked pepper and sea salt. On each slice, place some Parmesan and bake in the oven until the Parmesan melt. Let cool down.

While cutting the beef, it is recommended to fill a bowl with ice and cold water and dispose it under the bowl containing the freshly cut meat, this allows to stay cold and fresh.

Cooking schedule