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.

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