Beef Tartare with Celery and Parmigiano Reggiano
Ingredients
- 1/2 baguette, cut diagonally into 1/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, plus more for brushing
- One 1 1/4-ounce chunk Parmigiano-Reggiano cheese, chopped
- 1 teaspoon colatura or Asian fish sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon crushed red pepper
- 2 pounds Angus beef tenderloin, cut into 1/4-inch dice
- 1 celery stalk, finely chopped, plus leaves for garnish
- Kosher salt
- Pepper
Instructions
Beef Tartare with Celery and Parmigiano-Reggiano serves 8 original recipe by Food & Wine.
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