Ingredients
INGREDIENTS:
For the Parsnip Ribbons:
3 Large Parsnips
2 Cups Vegetable Oil
Salt to taste
For the Beef Tartare:
1/2 Lb Beef Tenderloin
(minced)
1 Egg Yolk
1 Tbsp Mustard
1 Shallot, finely chopped
½ bunch Chives, finely chopped
1 Tbsp Capers, chopped
Lemon Juice from ½ lemon
1 Tbsp Olive Oil
Salt and Pepper to taste
For the Egg Yolk Mustard:
1 Egg Yolk
1 Tsp Dijon Mustard
Lemon Juice |
Preparation
Step 1 (for parsnip ribbons)
Using a potato peeler, make parsnip ribbons by starting to peel at the top and continuing the entire length of the vegetable. It is not necessary to peel the parsnip first, just discard the first strip. While the strips are being made, heat the oil in a wide pan on medium high to 350 F degrees. Set up a sheet pan lined with paper towels, or a rack, to collect the parsnips as they come out of the hot oil. Set aside.
Step 2
Fry a few strips at a time until golden brown, without overcrowding the pan. Make sure to salt the ribbons as they come out.
Step 3 (for the beef tartare)
In a medium size bowl, mix the beef, egg yolk, mustard, shallots, chives, capers, lemon juice, olive oil, and salt and pepper. Gently mix until all of the ingredients are incorporated. Taste and adjust seasonings as needed.
Step 4 (for the egg yolk mustard)
Separately, in a small bowl, mix egg yolk, Dijon mustard and a splash of lemon juice. Set aside.
Step 5
Place a ring mold (round or oval), on a flat plate. Fill the ring with the beef mixture and gently press down with a spoon or spatula. With the back of a measuring spoon (tsp), make a well in the center of the tartare. Remove the ring mold and fill the small well with the egg yolk mustard. Arrange the parsnip ribbons in a bundle. Or, you can arrange them vertically in a wooden cup and place next to the tartare. |
