Fillet of Beef with Parsnip Relish, Creamy Mash, Honey-glazed Carrots and Bourguignon Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 110ml/3½fl oz water
• ¼ parsnip
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp chilli powder
• handful chopped fresh coriander
• 1 tbsp butter
• 1 small onion
• 1 carrot
• 1 stick celery
• 2 garlic
• 150ml/5fl oz red wine
• 200ml/7fl oz hot beef stock
• 1 tbsp tomato purée
• sprig thyme
• 2 x 200g/7oz beef fillet steaks
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 55g/2oz butter
• 4 new potatoes
• 2 tbsp butter
• 1 tbsp double cream
• 2 carrots
• 1 tbsp honey
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely dice the parsnip and simmer it in the water with the white wine vinegar, cumin, chilli powder and a pinch of salt for 10 minutes until soft. Cool, then stir in the olive oil and chopped coriander.

2. Peel the new potatoes if needed, cover with water in a saucepan, and boil for 15 to 20 minutes until tender. Drain, mash with 2 tbsp butter and the double cream, and season with salt and pepper.

3. Finely chop the onion, 1 carrot, celery stick and garlic. Melt 1 tbsp butter in a saucepan and soften the vegetables over medium heat for 8 minutes.

4. Stir in the tomato purée and thyme, pour in the red wine and beef stock, and simmer for 20 minutes until reduced by about half. Strain, season, and keep warm.

5. Slice the 2 carrots, boil in water for 6 to 8 minutes until tender, then drain. Return to the pan with the 55g butter and honey, and toss over low heat for 2 minutes until glazed.

6. Preheat the oven to 400°F (200°C). Season the beef fillets with salt and pepper. Heat the vegetable oil in an ovenproof pan over high heat and sear the steaks 2 minutes per side.

7. Transfer the pan to the oven for 6 to 8 minutes until the thickest part of each steak reaches 145°F (63°C). Rest the steaks on a plate for 3 minutes before serving.

8. Serve the beef with the parsnip relish, creamy mash, honey-glazed carrots and bourguignon sauce spooned over.