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Peppered beef with creamy silver beet
Peppered beef with creamy silver beet
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 2 medium (about 360g) parsnips, peeled
  • 4.60 gm olive oil
  • 0.60 gm salt
  • 20.00 ml whole peppercorn medley
  • 4 (about 120g each) beef eye fillet steaks
  • 1 bunch silver beet, washed, dried, stems removed
  • 1 250g carton low-fat cottage cheese (Dairy Farmers brand)
  • 75g (1/4 cup) extra light sour cream (Pauls brand)
  • 60ml (1/4 cup) vegetable liquid stock
  • 1 large garlic clove, crushed
  • Pinch of salt
Instructions:
  • Preheat your oven to 220°C. Peel parsnips into thin ribbons using a vegetable peeler. Place the ribbons in a bowl and drizzle with oil. Add salt, toss well to coat evenly. Spread the parsnip ribbons on a wire rack over a baking tray. Bake in the preheated oven for 7 minutes, remove any cooked parsnip chips, flip the remaining chips, and bake for another 7 minutes or until they are lightly browned. Cover with foil and set aside.
  • Place peppercorns in a plastic bag, seal, and crush coarsely with a rolling pin. Transfer crushed peppercorns to a plate and coat the edges of the steaks. Heat a large non-stick frying pan over medium-high heat, add beef, and cook for 2 minutes on each side. Transfer steaks to a baking tray and bake in a preheated oven for 15 minutes for medium doneness. Remove from oven, cover with foil, and let rest for 5 minutes before serving.
  • Prepare the silver beet by cutting the sides of the center veins to remove the leaves. Discard the veins. Finely chop the leaves in a food processor. Combine the chopped leaves with cottage cheese, sour cream, stock, and garlic in the food processor until well mixed. Cook the mixture in a saucepan over low heat for 5 minutes until heated through. Season with salt to taste before serving.
  • Spoon velvety silver beet onto plates, then layer with peppered beef and parsnip crisps. Serve promptly.

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