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Fillet of beef with parsnip and macadamia puree and seasonal vegetables
Fillet of beef with parsnip and macadamia puree and seasonal vegetables
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Prep Time:
45 minutes
Cook Time:
90 minutes
Total Time:
135 minutes
Elevate your classic family meal with a hint of mite-y flavor.
Ingredients:
  • 250ml white wine vinegar
  • 40.00 gm caster sugar
  • 9 sprigs thyme
  • 200g beetroot, peeled, thinly sliced
  • 3 radishes, trimmed
  • 900g piece beef eye fillet
  • 60ml oil
  • 2 carrots, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 sticks celery, coarsely chopped
  • 200ml red wine
  • 50ml vinegar
  • 2 beef stockpots, dissolved in 1L of boiling water
  • 1 tsp Vegemite
  • 170g butter, chopped
  • 12 Dutch carrots, peeled, trimmed, halved lengthways
  • 2 garlic cloves
  • 70ml olive oil
  • 550g parsnips, peeled, coarsely chopped
  • 750ml milk
  • 45g macadamia nuts
  • 82.50 ml finely chopped parsley
Instructions:
  • For the beetroot pickle, combine 225ml of white wine vinegar, caster sugar, 3 sprigs of thyme, and 65ml of water in a saucepan. Bring to a boil over high heat. Pour the pickling liquid over the beetroot in a small bowl and let it sit.
  • Slice the radish thinly and soak in a refreshing bowl of ice water.
  • Preheat the oven to 180C. Cut the beef into 6 equal steaks, keeping the trimmings. Secure the steaks at the center with kitchen string to maintain their shape while cooking. Set aside.
  • To prepare the jus, heat 1 tablespoon of grapeseed oil over high heat in a medium saucepan. Sear the beef trimmings for 5 minutes until browned. Add another tablespoon of grapeseed oil, carrot, onion, and celery. Sauté for 5 minutes until softened. Pour in wine, simmer for 2 minutes until reduced by 2/3. Stir in vinegar, simmer for 2 more minutes until reduced by 2/3. Pour in stock and simmer for 30 minutes. Strain into a clean saucepan. Simmer over medium heat for 10 minutes until the sauce thickens to coat the back of a spoon. Whisk in vegemite and brown sugar. Take off the heat, whisk in 20g butter, season with salt and pepper, and keep warm.
  • Toss carrots with garlic, thyme, and olive oil in a roasting pan. Sprinkle with salt. Roast in the oven until golden and crisp, about 25-30 mins. Keep warm.
  • In a saucepan over medium heat, simmer parsnips with 375ml milk until soft, about 20 minutes. Cover to keep all the flavors locked in.
  • While the parsnips cook, blend macadamia nuts, 50ml olive oil, 50ml water, and 25ml white wine vinegar in a food processor until smooth. Season with salt.
  • After cooking the parsnips, strain and save 100ml of the cooking liquid. Blend the parsnips with macadamia puree in a food processor. Incorporate 150g butter, 375ml milk, and season well. Blend until smooth, adding reserved liquid if needed. Strain through a drum sieve, season, and keep warm for serving.
  • Season the steaks generously with salt and pepper, then drizzle with the remaining grapeseed oil. Sear the steaks in a hot frying pan for 2 minutes on each side until nicely browned. Finish cooking the steaks in the oven for 5 minutes for medium doneness or longer for your preferred level. Let the steaks rest before serving.
  • For serving, smooth parsnip and macadamia puree onto plates, layer with steak, and accompany with carrots, pickled beetroot, and radish. Drizzle jus over the top and finish by seasoning the steak with sea salt and parsley.

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