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

Directions

1. Preheat oven to 350°. Arrange baguette slices on a large baking sheet, and brush each with olive oil. Bake until crostini are golden brown, about 7 minutes. Let cool.

2. In a mini food processor, pulse cheese until finely crumbled. In a large bowl, whisk cheese with the 1/4 cup olive oil, colatura, lemon juice, and crushed red pepper. Add beef and chopped celery, season with salt and pepper, and toss to combine. Transfer to a serving bowl, garnish with celery leaves, and serve with crostini.

Yields: 8

total Time: 15 minutes