12 beef fillets, each weighing 160 g
Parsnip crisps and puree
200 ml cream
oil for deep frying
salt and pepper
4 bay leaf
Green peppercorn sauce
3 tbsp green peppercorns
60 ml white wine
300 ml beef stock
200 ml cream
36 new potatoes
- To begin, peel the parsnips then use the peeler to slice 3 of the parsnip into long strips. Allow the strips to dry and then deep-fry in hot oil. Drain on absorbent paper, season with salt and reserve.
- Dice the remaining parsnips and add to a pan. Add enough water to cover and a pinch of salt. Place the pan over a medium heat and cook until soft. Drain well and return the parsnips to the pan, stirring to evaporate the rest of the liquid. Add the cream and cook a little further. Blend and then season to taste. Reserve and keep warm.
- Place the peeled shallots in a pan. Cover with oil and add a bay leaf and a sprig of thyme. Place the pan over a low heat and cook until the shallots are tender, approximately 30 minutes. Remove the pan from the heat and set aside until required.
- For the potatoes, bring a pot of salted water to the boil and add the new potatoes. Cook until tender. Once the potatoes are tender, cool them and then peel while still slightly warm. Slice in half lengthways and fry with a little olive oil until golden brown. Season and set aside.
- For the peppercorn sauce, place the green peppercorns in a pan over a medium heat and add the white wine. Cook until almost dry, then add the beef stock. Reduce again by half and once reduced, add the cream. Cook until reduced to the consistency of a sauce – it should coat the back of a spoon. Season with a little salt and a drop of Tabasco.
- For the steaks, place a large frying pan over medium heat. Once the pan is scorching hot, add oil and lay the steaks down in the pan. Cook until well browned on one side, turn over and cook on the other side until cooked through. This will give you a rare finish
- For a medium-rare steak, place in a preheated oven (170C) for 2 minutes. For medium – 4 min, medium-well – 6 min, and well-done – 8 min. Remove the steaks from the oven and set aside to rest for 4 minutes.
- Place a pan of water over high heat and bring to the boil. Scoop the zucchini into balls using a melon baller. Peel the carrots and cut into ribbons with the peeler. Drop the carrot ribbons and zucchini balls into the water and cook until slightly tender.
- To serve, reheat the shallots in the oil, spoon the parsnip purée onto plates and lay the potatoes in the centre. Arrange each steak on top of potatoes, drain the shallots and place beside the steak. Drizzle with the sauce and garnish with the deep-fried parsnip strips. Serve immediately.