- Serves: 4
- Cook Time: 55 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 g unsalted butter, plus a knob extra
- 250 g baby or button onions
- 2 sprigs thyme
- 1/2 tsp sugar
- 150 ml fresh beetroot, juice
- 100 ml beef or chicken stock
- 4 pave steaks, (each 175g)
- 2 medium parsnips, peeled and trimmed
- sea salt and freshly ground black pepper
- vegetable oil, for deep-frying
- pinch garlic salt
- 1/2 lemon, juice only
Tips and Suggestions
Pave steaks are cut from the rump, which makes them tastier, chewier and cheaper than fillet.
1. Heat the 100g butter in a sauté pan and add the onions, thyme and sugar. Cook until the onions start to brown, then pour in the beetroot juice and stock. Bring to the boil and simmer until the onions are tender.
2. Use a slotted spoon to remove the onions from the pan and set them aside. Bring the pan juices to a boil and reduce over a high heat until thick and syrupy. Return the onions to the pan and set aside.
3. Meanwhile, to make the parsnip crisps, use a mandolin or vegetable peeler to shave the parsnips into thin slices or shards. Heat a generous quantity of vegetable oil in a deep-fryer and, when hot, fry the parsnip slices until golden and crisp, about 3-4 minutes. Drain on kitchen paper and sprinkle with garlic salt. Keep warm in a low oven.
4. Meanwhile, heat a griddle pan until very hot. Season the beef and rub it with a little oil. Cook for about 3 minutes on each side, then set aside to rest in a warm place.
5. To serve, reheat the onions, adding a little lemon juice and small knob of butter. Slice the steak and place it in the centre of each serving plate. Spoon the onions and pan juices over the beef and top with the parsnip crisps.
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