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Beef tartare, roasted pine nuts, parmigiano reggiano crostini

Name: Beef tartare, roasted pine nuts, Parmigiano Reggiano crostini
Prep time: 25 minutes
Yield: Recipe for 24
Ingredients: Boston cut beef; French shallot; Pine nuts; Sundried tomatoes; Gherkins; Parsley; Chives; Fresh ground black pepper; Sea salt flakes; Maille mayonnaise; Olive oil; Baguette; Parmigiano reggiano; Sea salt flakes

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.

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 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)

Gherkins

1 Sprig(s)

Parsley

5 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

0.50 Unit(s)

Baguette

50 Gr

Parmigiano reggiano

5 Gr

Sea salt flakes

Olive oil

Beef tartare, roasted pine nuts, Parmigiano Reggiano crostini

Preparation time: 25 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.

Cooking schedule