By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
868 cal · 30 min
Beef Tartare with Crispy Parsnip Crisps
Recipe GLPRc592afa6cbc930
A refined raw beef dish showcasing tender beef tenderloin finely minced and combined with Parmigiano-Reggiano, garlic olives, shallots, fresh herbs, and Dijon mustard, served ice-cold. Accompanied by golden fried parsnip crisps for textural contrast and a sophisticated presentation perfect for special occasions.
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Ingredients
2 pounds Beef tenderloin, finely minced
1 cup Parmigiano-Reggiano, cut into small cubes
¼ cup Garlic-stuffed olives, halved
3 tablespoons Extra virgin olive oil
1 tablespoon Dijon mustard
2 Shallots, finely diced
handful Fresh celery leaves
handful Fresh chives, finely chopped
handful Fresh parsley, finely chopped
Green hot sauce, such as Tabasco or jalapeño sauce
to taste Sea salt
to taste Freshly ground black pepper
Canola oil, for deep frying
6 Parsnips, peeled and cut into thin matchsticks
for garnish Smoked sea salt
Directions
Prepare a large bowl filled with ice and set a smaller bowl on top. This keeps the beef at a safe, cold temperature. Using a sharp knife, finely mince the beef tenderloin into small, even pieces and transfer to the chilled bowl. Keep refrigerated until ready to combine.
In a separate large bowl, combine the Parmigiano-Reggiano cubes, halved garlic olives, extra virgin olive oil, Dijon mustard, diced shallots, celery leaves, chopped chives, and parsley. Mix gently to blend.
Add the finely minced beef tenderloin to the herb and cheese mixture. Using a gentle hand, stir to combine all ingredients without breaking down the meat texture. Season with green hot sauce, sea salt, and freshly ground black pepper to your preference. Keep chilled.
Heat canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Working in batches to avoid crowding, carefully fry the julienned parsnips until they turn golden brown and become crispy, approximately 3 to 4 minutes. Use a slotted spoon to transfer the crisps to a paper towel-lined plate to drain excess oil.
Season the warm parsnip crisps immediately with smoked sea salt and freshly ground black pepper while they are still hot.
To serve, divide the chilled beef tartare evenly among four chilled plates. Arrange the crispy parsnip crisps on top or alongside as garnish. Serve immediately.
Comments
Beef tartare demands the highest-quality beef tenderloin, which will run $18–24 per pound at Harris Teeter or Kroger—expect $12–16 just for the protein on a four-serving dish, making this roughly $3–4 per serving before sides. Celery leaves and smoked salt are specialty items that likely mean a stop at Harris Teeter or Food Lion's higher-end section; most Walmarts and ALDIs won't reliably stock celery leaves separately. The stated 30 minutes ignores knife work: mincing beef tartare fine enough to eat raw, julienning parsnips, and frying them to crispness will run closer to 45 minutes for someone not practiced with a knife. This is a same-night dish—tartare does not keep past a few hours—and it's best as an elegant starter or light dinner for adults who enjoy raw beef, not a family weeknight workhorse. Budget the ingredient hunt and the time, and accept that this is a special occasion rather than routine cooking.
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