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Rosemary & garlic steaks with parsnip puree
Rosemary & garlic steaks with parsnip puree
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 1.5kg parsnips, peeled, cut into 3cm pieces
  • 75g (1/4 cup) sour light cream
  • Salt & freshly ground black pepper
  • 1 bunch baby beetroots
  • 40.00 ml fresh rosemary leaves, chopped
  • 4 (about 150g each and 1.5cm-thick) boneless beef sirloin steaks (New York cut)
  • 4 sprigs of rosemary, to serve
Instructions:
  • Boil parsnips until tender, drain, then return to the pan. Mash until almost smooth. Stir in sour cream and mash until combined. Season with salt and pepper to taste.
  • Cook beetroots in a large saucepan of boiling water for 20 minutes until tender. Then, cool them under cold running water and easily peel off the skin using rubber gloves.
  • While the beetroot is cooking, mix together oil, garlic, and rosemary in a bowl. Allow the flavors to meld for 10 minutes. Brush both sides of the steaks with a touch of the oil mixture. Heat a frying pan over high heat. Season the steaks with salt and pepper. Sear the steaks in the pan for 2 minutes on each side for a medium doneness, or until cooked to your desired level. Place the steaks on a plate, lightly cover with foil, and let them rest for 3 minutes before serving.
  • Plate the steaks with parsnip mash and beetroots. Drizzle the remaining oil mixture over the top and garnish with a sprig of rosemary before serving.

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