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Beef tartare, roasted pine nuts, parmigiano reggiano crostini

Tapas, Salted

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


Recipe for 24

Beef tartar

480 Gr
Boston cut beef
1 Unit(s)
French shallot
15 Gr
Pine nuts
4 Unit(s)
Sundried tomatoes
2 Unit(s)
1 Sprig(s)
5 Sprig(s)
3 Turn(s)
Fresh ground black pepper
2 Pinch(es)
Fleur de sel
2 Tsp
Maille mayonnaise
1 Tbsp
Olive oil

Olive oil and sea salt Crostini

0.50 Unit(s)
50 Gr
Parmigiano reggiano
5 Gr
Fleur de sel
  • Olive oil
Beef tartare, roasted pine nuts, Parmigiano Reggiano crostini

Preparation time: 25.00 min

  • 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.

Class with similar recipe

Sunday, August 23rd14:00 to 17:00
Old Montreal
90$ / pers.


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More information
5 / 8

90$ / pers.
3 places disponibles

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