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BREAD CRUSTED STEAK WITH BEET AND PARSNIP PUREES AND PARISIAN POTATOES

BREAD CRUSTED STEAK WITH BEET AND PARSNIP PUREES AND PARISIAN POTATOES

In a rush one night and feeling a bit unispired with a fridge full of random vegetables and odds and ends, I came up with this and it was great, not to mention it looked like I'd deliberately put all these things together. My favourite bit would have to be the crunchy bread topping on the steak...just yummy! And I used leftover garlic bread and canned potatoes.

Here's what you'll need

  • 4 steaks (any cut you like)
  • 8 slices garlic bread
  • 1 cup finely chopped mushrooms
  • 2 cans of potatoes
  • 3 tbsp butter
  • ½ cup fresh chopped parsley
  • 1 package cooked beets
  • 5 average sized parsnips
  • 2 cups milk
  • 3 tbsp butter
  • 1 small onion (finely minced)
  • 4 cloves garlic (finely minced)
  • 3 tbsp red wine vinegar
  • salt and pepper

Here's how

  1. start your parsnips, in a pot with the butter, milk and salt and pepper, simmer over medium heat until really soft and falling apart (this takes longer than you think...cook them really, really well) about 30 minutes

  2. toss into a food processor (milk and all) until smooth

  3. next, puree the beets with the red wine vinegar until smooth

  4. season the steaks well on both sides and sear the steaks quickly in a really hot pan...just until browned well on one side and set onto an oven pan

  5. in the same pan you cooked the steak, add finely chopped onion, mushrooms and garlic with a bit more butter if needed until cooked

  6. cut the garlic bread into small cubes

  7. BREAD CRUSTED STEAK WITH BEET AND PARSNIP PUREES AND PARISIAN POTATOES

  8. in a bowl, mix the bread and mushroom mixture together with some olive oil

  9. scoop the mixture onto the steak and toss into a preheated °500 oven for 3 to 5 minutes depending on the desired doneness and the top is nice and gold and crisp

  10. rest the steak for at least 3 minutes under a bit of foil

  11. BREAD CRUSTED STEAK WITH BEET AND PARSNIP PUREES AND PARISIAN POTATOES

  12. drop the potatoes into a preheated deep fryer for 4 minutes or so, or until golden and crisp

  13. in a bowl, mix butter, garlic and parsley

  14. toss the hot potatoes straight into the butter and toss around to fully coat them and season as needed

  15. BREAD CRUSTED STEAK WITH BEET AND PARSNIP PUREES AND PARISIAN POTATOES

  16. smear both the purees onto a warmed plate, top with the steak and place some of the potatoes alongside

  17. BREAD CRUSTED STEAK WITH BEET AND PARSNIP PUREES AND PARISIAN POTATOES

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