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Italian beef tartare, parmigiano reggiano croutons |

Salted, Beef

Variant of the classic tartare recipe, here the flavors of tomato, basil and Parmegiano Reggiano together to created a great Italian tartare.

Note

Make sure you have a very fresh piece of meat since you will eat it raw. In addition, you can ask your butcher to cut it for you.

Ingredients

Recipe for 12 tapas

For the croutons

24 Thin slice(s)

Baguette

50 Gr

Parmigiano reggiano

For the tartare

400 Gr

Boston cut beef

100 Gr

Shallot

20 Gr

Pine nuts

150 Gr

Italian tomatoes

75 Gr

Sundried tomatoes

2 Sprig(s)

Basil

1 Tbsp

Balsamic vinegar

For the garnish (optionnal)

4 Handful(s)

Mixed greens

15 Ml

Dijon mustard

15 Ml

White balsamic vinegar

30 Ml

Olive oil

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Cut the beef and tomatoes into small dice. Toast the pine nuts in oven until they color slightly, then chop them coarsely. Cut dried tomatoes into small cubes. Finely chop the shallot. Snip basil. Cut the baguette into thin slices about 0.5 cm. Perform parmesan shavings with a vegetable peeler.
Croutons preparation

Place baguette slices on a baking sheet. Season with pepper. On each slice, then place a few shavings of Parmesan and bake in the oven until the parmesan is either baked. Allow to cool.
Tartare preparation

In a bowl, mix beef, shallots, tomatoes, dried tomatoes, pine nuts and basil. Sprinkle with a little olive oil, season with salt and pepper.
Garnish preparation

In a separate bowl, combine mustard and vinegar, season with salt and pepper and stir with a whisk. Drizzle in olive oil with in the mixture of mustard and vinegar and stir it. Mix the dressing in the mesclun and adjust seasoning if necessary.
To serve

Use a ring mold to serve your tartare on a plate. Place a few croutons on top to create heigth. Alternatively, place a spoonful of tartare on each crouton, garnish with a shaving of Parmigiano Reggiano and serve immediately.