Beef Tartare
Ingredients
- 2 pounds/1kg beef tenderloin
- 1 cup/250ml cubed Parmigiano-Reggiano
- 1/4 cup/60ml garlic-stuffed olives, halved
- 3 tablespoons/45ml olive oil
- 1 tablespoon/15ml Dijon mustard
- 2 shallots, diced
- A handful celery leaves
- A handful fresh chives, finely chopped
- A handful fresh parsley, chopped
- Green hot sauce, such as Tabasco
- Salt and freshly ground black pepper
- Canola oil, for frying
- 6 parsnips, peeled and julienned
- Smoked salt
- Freshly ground black pepper
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