Ingredients

Beef Tartare

2 pounds Boston Butt (1 kg)

2 shallots, diced

¼ cup garlic stuffed olives, store bought, halved (60 ml)

3 tablespoons olive oil (45 ml)

1 tablespoon Dijon mustard (15 ml)

1 cup Parmigiano Reggiano cheese, cubed (250 ml)

Green Tabasco sauce, to taste

A handful of celery leaves

A handful of chives, finely chopped

A handful of parsley, chopped

Salt and pepper

Crispy Parsnip

6 parsnips, peeled, julienned

Smoked salt, to taste

Freshly ground pepper

Canola oil for frying

Serve

Directions

Beef Tartare

1. Preheat the fryer with the oil at 180 C (350 F).

2. Fill one bowl with ice and place a smaller empty bowl over the ice. Cut the meat and place in the empty bowl. This will help to keep the meat fresh.

3. In a third bowl, mix all the ingredients together. Set aside.

Crispy Parsnip

1. Fry the parsnips until golden brown and crispy. Keep on a baking sheet covered with paper towel. Season with smoked salt and pepper.

Serve

1. Divide the beef tartare on separate plates. Garnish with crispy parsnip.

See more: Appetizer, Beef, French, Quick and Easy

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