Second Course Recipe
Beef Steak with parsnip and vanilla purée
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Ingredients
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Beef Steak
Parsnip and Vanilla Purée
Method
Beef Steak Preparation
- 1
Season the Steak
Sprinkle salt and black pepper evenly on both sides of the beef steaks. Let them sit at room temperature for about 20 minutes.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Cook the Steak
Add the beef steaks to the skillet. Cook for 4-5 minutes on one side until a golden-brown crust forms. Flip the steaks, add rosemary sprigs, and cook for another 4-5 minutes for medium-rare. Adjust time for desired doneness.
- 4
Rest the Steak
Remove the steaks from the skillet and let them rest on a plate for 5 minutes before slicing.
Parsnip and Vanilla Purée Preparation
- 5
Prepare the Parsnips
Peel and chop the parsnips into small pieces for even cooking.
- 6
Cook the Parsnips
Place the chopped parsnips in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender.
- 7
Make the Purée
Drain the parsnips and return them to the pot. Add butter, heavy cream, and the seeds scraped from the vanilla bean (as well as the pod). Blend until smooth using an immersion blender or a food processor.
- 8
Season the Purée
Taste the purée and add salt as needed. Keep warm until ready to serve.