Enjoy Chuck Hughes' perfectly seasoned tender beef tartare garnished with crispy parsnips.
Directions for: Beef Tartare
Ingredients
Beef Tartare2 lb(s) Boston Butt (1 kg)
2 shallots, diced
cup garlic stuffed olives, store bought, halved (60 ml)
3 Tbsp olive oil (45 ml)
1 Tbsp 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 Parsnip6 parsnips, peeled, julienned
Smoked salt, to taste
Freshly ground pepper
Canola oil for frying
ServeDirections
Beef Tartare1. 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 Parsnip1. Fry the parsnips until golden brown and crispy. Keep on a baking sheet covered with paper towel. Season with smoked salt and pepper.
Serve1. Divide the beef tartare on separate plates. Garnish with crispy parsnip.
See more: Beef, Appetizer, Side, French, Gourmet, Quick and Easy