Crumbly cheese, crunchy celery and umami-rich colatura give this tartare an Italian accent and layers of flavor and texture.Slideshow:More Beef Recipes
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
How to Make It
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.
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.
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