Beef Tartare

Enjoy Chuck Hughes' perfectly seasoned tender beef tartare garnished with crispy parsnips.
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  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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Beef Tartare: 

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 

Crispy Parsnips:

Canola oil, for frying

6 parsnips, peeled and julienned

Smoked salt

Freshly ground black pepper


  1. For the beef tartare: Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.) In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper.
  2. For the crispy parsnips: Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips.