Beef Medallions With A Creamy Parsnip And A Black Currant Reduction Recipe
Tender beef medallions served with creamy parsnip and a rich black currant reduction.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Parsnip Puree
Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and transfer to a blender, adding the heavy cream and butter. Blend until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- 2
- 3
Make the Black Currant Reduction
In the same skillet, pour in the black currant juice and bring to a simmer. Cook until the sauce reduces by half and thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
- 4
Plating the Dish
On a plate, spread a generous amount of the creamy parsnip puree. Place the beef medallions on top and drizzle with the black currant reduction. Garnish with fresh thyme if desired.
