Pan Seared Steak with a Parsnip Puree, Red Wine Reduction, Vodka Cream Sauce, served with Radish, and Carrots
Total Time: 65 min
Prep Time: 20 min
Cook Time: 45 min
Parsnip Puree: 3 small parsnips ⁃ 1 cup milk ⁃ ¼ cup heavy cream ⁃ Salt and pepper
Vegetables: 2 radishes ⁃ 1 carrot ⁃ 2 asparagus stalks ⁃ 1 tbsp rice wine vinegar ⁃ 1 tsp butter ⁃ 1 tsp grapeseed oil ⁃ Salt and pepper
Vodka Cream Sauce: 2 tsp grapeseed oil ⁃ ½ small onion, diced ⁃ ½ clove garlic, minced ⁃ 1 tbsp vodka ⁃ ¼ cup + 1/8 cup of heavy cream ⁃ Salt and pepper
Red Wine Reduction: ⁃ ½ cup red wine ⁃ 1 tbsp water ⁃ Steak: ⁃ 2 tbsp grapeseed oil ⁃ 1 lb Sirloin steak ⁃ 1 garlic clove ⁃ 1 sprig of thyme ⁃ 2 tbsp butter ⁃ Salt and pepper
Steak: - 2 tbsp grapeseed oil - 1 lb Sirloin steak - 1 garlic clove - 1 sprig of thyme - 2 tbsp butter - Salt and pepper
1. Peel and roughly chop the parsnips.
2. In a small saucepan on medium heat, add the chopped parsnips, milk, salt, and pepper. You don't want to let the milk boil over, so reduce the heat if necessary. In addition, add some more milk if the milk in the pan reduces to much. You want to have enough liquid to just about cover the parsnip, with them still peeking through. Cook the parsnips until soft.
3. Pour the contents of the saucepan in the blender, puree them until smooth. Add in the heavy cream, and blend until fully incorporated. Add more seasoning if needed.
1. Bring a pot of salted water to a boil. Prepare an ice bath.
2. Peel the carrots, then thinly slice the radishes and carrots. Slice the asparagus stalks length wise.
3. Blanch the carrots for 1 minute, then remove them, placing them directly into the ice bath.
4. Drain the carrots, and toss with rice wine vinegar.
5. Blanch the asparagus for 2 ½ minutes, then remove them, placing them directly into the ice bath.
6. Heat a medium-sized skillet on medium-high heat with butter and oil. Sear the asparagus for 1 minute, then remove from the pan and let cool.
Vodka Cream Sauce:
1. Heat a small pan on medium-high, letting it heat up for a minute or two. Add the oil, then the garlic in the pan, until it turns slightly brown.
2. Add the onions, and saute for 5 min.
3. Turn the heat to high. Add the vodka, and flambe until the flame goes down.
4. Reduce the heat to a simmer, then finish the sauce with heavy cream, salt, and pepper. Reduce the sauce for a 1 minute, then remove from the heat.
Red Wine Reduction:
1. In a small saucepan at medium-high heat, add the red wine, and water. Let the wine reduce by half, or until slightly thick.
1. Preheat the oven to 450 F.
2. Heat a large stainless-steel pan on medium to high heat with grapeseed oil. Season the steaks liberally with salt and pepper.
3. Sear all sides of the steak until golden brown.
4. Place the butter, thyme, and garlic clove in the pan, and baste the steak for 1 min.
5. Remove the garlic clove, then finish the steaks in the oven for about 4 min, for medium rare. The cook time will vary depending on the doneness you would like to have, so use a meat thermometer to accurately determine the cook on the steaks.
6. Take the pan out of the oven, and remove the steaks from the pan.
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