By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
284 cal · 15 min
Beef Tartare with Celery and Parmigiano-Reggiano
Recipe GLPR98ac058a994f88
A sophisticated raw beef dish featuring premium Angus beef tenderloin finely diced and tossed with fresh celery, sharp Parmigiano-Reggiano cheese, and a bright umami-rich dressing made with fish sauce and lemon juice. Served with crispy toasted baguette slices for an elegant appetizer or light main course.
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Ingredients
1/2 baguette, cut diagonally into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil, plus more for brushing
1¼ ounce 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 to taste
Fresh ground black pepper to taste
Directions
Preheat oven to 375°F. Arrange baguette slices on a baking sheet and lightly brush both sides with extra-virgin olive oil. Toast in the oven for 5-7 minutes until golden and crispy, then set aside.
In a small bowl, whisk together the 1/4 cup extra-virgin olive oil, fish sauce, fresh lemon juice, and crushed red pepper. Set the dressing aside.
Ensure the beef tenderloin is very fresh and finely diced into 1/4-inch cubes. Place the diced beef in a large bowl.
Add the finely chopped celery and chopped Parmigiano-Reggiano cheese to the beef.
Pour the prepared dressing over the beef mixture and gently toss to combine, being careful not to overwork the meat. Season with kosher salt and fresh ground black pepper to taste.
Divide the beef tartare among serving plates and garnish with fresh celery leaves. Serve immediately with the toasted baguette slices alongside.
Comments
Beef tartare is elegant but demands pristine sourcing: you need sushi-grade beef tenderloin from a butcher counter (Harris Teeter or Kroger will special-order, but this is not a casual grab from the case), and the fish sauce is a second stop at ALDI or an Asian market—Fish sauce at Harris Teeter or Publix is hit-or-miss. The stated 15 minutes ignores sourcing and the careful hand-mincing this cut requires; budget 25 minutes with a sharp knife and attention. At $4–5 per serving for beef tenderloin alone, this is a splurge dish, though celery and cheese are cheap. It does not reheat and eats best the moment it hits the plate, so this is a same-night entertainer, not a weeknight meal. Suits confident cooks with a trusted butcher and diners who eat raw beef without hesitation.
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