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
Salt and freshly ground black pepper
Canola oil, for frying
6 parsnips, peeled and julienned
Smoked salt
Freshly ground black pepper
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