Steak, Parsnip Mash And Bordelaise Shallots

• porsi: 2 Servings
• waktu aktif: 35 minutes
• total waktu: 40 minutes

Bahan-bahan

Large Parsnips, (Approx. 150g Each) 2x

Loose White Potatoes 200g

Sirloin Steaks 2x

Vegetable Oil 4 tbsp

Echalion Shallots 100g

Red Wine 100ml

Beef Stock Cube 1x

Cream Cheese 65g

Petunjuk

Peel parsnips and potatoes. Cut them both into bite-sized chunks and tip them into a medium saucepan.

Cover the veg with water by 2-3cm and season with a very generous pinch of salt. PIlace the pan over a high heat.

Bring everything to a boil, then simmer for 10-15 minutes, until the veg is soft throughout. Once cooked, drain through a colander over the sink and return to the pan. Get on with the rest of the dish in the next steps while you wait.

Tip 2 tbsp of vegetable oil into a large frying pan and place it over a high heat.

Season steaks generously with salt. Once the pan starts to smoke, lay them in.

Fry the steaks on each side for 1-2 minutes, depending on their thickness. Keep an eye on them once cooked, the flesh should bounce back slightly when pressed and will have a slight firmness. We like ours cooked medium rare - when cut into they should be somewhere between light and dark pink.

Once the steaks have cooked, transfer them to a plate and cover with tin foil to rest. Don't wash up the pan, we will need it to make the sauce.

Halve, peel and thinly slice shallots.

Place the pan the steak was cooked in back over a medium heat and add 2 tbsp of oil. Tip in the shallots and season with salt and pepper. Fry for 3-4 minutes, until softened slightly.

Tip wine into the pan with the shallots and bring it up to a boil, scraping the bottom of the pan to pick up any bits of steaky flavour.

Reduce the heat to medium, crumble in 1 stock cube and add 50ml of water. Simmer for 3-4 minutes, until the sauce has reduced by 2/3 and become syrupy. Get on with the rest of the dish while you wait.

Once the veg has been cooked and drained, add cream cheese and mash until smooth with a potato masher. Season to taste with salt and pepper.

Slice the steaks crossways on your board from earlier.

Divide the mash between plates and lower on the steak. Top with the sticky shallots and serve.