23-04-2024
British Beef Steak with Charred Lettuce, Parsnip Puree, Crispy Onion Crumb, Asparagus, Shallot and Herb Sauce
Choose your favourite steak cut to sit alongside this flavoursome blend of vegetables and salad. Serves 4
Ingredients
4 British Beef Steaks of your choosing - we've used Beef Skirt
4 Little / Baby Gem Lettuce, halved lengthways
100g Soft White Breadcrumbs (you can make your own by placing a couple of slices of white bread into a food processor for 20 seconds or so)
2 tbsp Crispy Onions
1 tbsp Unsalted Butter
4 Parsnips
200ml Double Cream
200ml Fresh Milk
Bunch of Asparagus Tips
2 Echalion Shallots, halved lengthways, skin kept on
25g Bunch of Fresh Flat Leaf Parsley
25g Bunch of Fresh Coriander4-5 Sprigs of Fresh Mint, leaves only
1 Garlic Clove
50ml Sunflower Oil
50ml Water
Method- Preheat the oven to 180c Fan
- Firstly make the parsnip puree by peeling, topping and tailing the 4 parsnips. Cut into thin slices and place in a suitably sized pan. Cover with the milk and double cream (a little more milk or cream can be added if you need to top up the liquid to cover) and bring to the boil. Reduce to a simmer and cook for approximately 12-14 minutes until soft and tender.
- Drain the parsnips well and place the milk/cream mixture to one side. Transfer the parsnips to a blender, blend on high and gradually add the milk and cream mixture until you have a smooth and creamy consistency. Season with salt and white pepper to taste and transfer to a small saucepan to heat up later.
- Next make the toasted breadcrumbs. Place a knob of butter into a frying pan and heat over a medium heat. When the butter is foaming, add the breadcrumbs and toast until golden and crisp. Pour out onto a kitchen roll lined plate, to absorb any leftover liquid. Remove the kitchen roll, add the crispy onion and mix well.
- Place a drizzle of oil in a heavy-based ovenproof frying pan over a medium heat. Once hot, add the shallots cut side down and cook for 2-3 minutes until they begin to sizzle and char. Add a knob of butter and transfer to the oven and cook for 10 minutes until soft and caramelised. Peel the shallots and place to one side.
- Prepare your fresh herb sauce by placing the parsley, coriander, mint, sunflower oil, water and garlic clove into a blender. Blend on high until smooth, be careful not to over blend as you will lose some of the fresh green colour. If the sauce is too thick, add a touch more water before seasoning with a touch of seasalt and keep to one side.
- Cook your chosen steaks according to pack instructions and allow to rest for 5 minutes.
- Whilst the steak is resting, prepare your baby gem lettuce and asparagus. Preheat a griddle pan (or frying pan) over a high heat and brush the cut side of the lettuce and the asparagus tips with oil and season with seasalt and cracked black pepper. Cook both for 3-4 minutes until the baby gem is charred and ever so slightly starting to wilt but still holding their shape, and until the asparagus is charred.
- In preparation to serve, heat the parsnip puree over a low heat and stir continuously.
- To serve, place a baby gem half onto each plate, top with some of the warmed parsnip puree then top with the crispy onion breadcrumb. Place a shallot half onto the plate along with the asparagus tips, then thinly slice your steak, season with seasalt and fan out on the plate. Finally, drizzle with the green herb sauce and serve.
Enjoy!