This exquisite dish showcases a beautifully cooked beef fillet, seared to perfection to achieve a caramelized crust while remaining tender and succulent within. The rich, natural flavors of the beef are complemented by a velvety roasted parsnip purée, which lends a subtle sweetness and a silky-smooth texture to the plate. The purée’s deep, earthy notes harmonize beautifully with the robustness of the meat, creating a well-rounded taste experience.
Accompanying the fillet are golden sautéed potatoes, infused with the fragrant essence of garlic and fresh herbs. The crispy exterior and fluffy interior of the potatoes contrast the softness of the purée. Meanwhile, vibrant green broccoli and wilted spinach introduce a refreshing balance to the dish, bringing a slight bitterness that cuts through the richness of the other elements.
For an added layer of depth, earthy wild mushrooms are incorporated, delivering their signature umami flavor and a hint of woodsy aroma that pairs wonderfully with the beef. Sweet red peppers complete the composition, offering a burst of color and a gentle sweetness that enhances the overall harmony of flavors.
This dish is a perfect combination of textures and tastes, carefully crafted to highlight the finest ingredients while celebrating the natural essence of each component. It is a true indulgence for those who appreciate refined flavors and expertly balanced elements on the plate.
Ingredients
For the Beef Fillet:
- 2 beef fillets (200g each)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 sprig fresh thyme
- 1 garlic clove, crushed
For the Roasted Parsnip Purée:
- 3 large parsnips, peeled and chopped
- 2 tbsp unsalted butter
- 100ml double cream
- 1 garlic clove, minced
- Salt and pepper to taste
For the Garlic and Herb Sautéed Potatoes:
- 300g baby potatoes, halved
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
For the Vegetables:
- 100g wild mushrooms (such as chanterelle or chestnut), sliced
- 1 red pepper, thinly sliced
- 100g broccoli florets
- 100g fresh spinach
- 1 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
1. Prepare the Roasted Parsnip Purée
- Preheat the oven to 200°C (400°F).
- Toss the chopped parsnips with 1 tbsp olive oil, season with salt and pepper, and roast for 20-25 minutes until golden and soft.
- In a saucepan, heat the butter and sauté the garlic for 1 minute. Add the roasted parsnips and double cream, then blend until smooth. Adjust seasoning if necessary and keep warm.
2. Cook the Garlic and Herb Sautéed Potatoes
- Boil the halved baby potatoes in salted water for 10-12 minutes until fork-tender. Drain and let them steam dry.
- Heat olive oil in a pan over medium-high heat, add the potatoes, and sauté for 5 minutes until golden brown.
- Add minced garlic, fresh parsley, salt, and pepper, and cook for another 2 minutes. Keep warm.
3. Prepare the Vegetables
- Heat olive oil in a pan over medium heat. Add the wild mushrooms and cook for 3-4 minutes until golden and tender. Season with salt and pepper. Remove and set aside.
- In the same pan, add the red pepper slices and sauté for 2-3 minutes until slightly softened. Remove and set aside.
- Bring a pot of salted water to a boil and blanch the broccoli for 2 minutes, then drain and refresh in cold water.
- In another pan, heat a little olive oil, add the spinach and garlic, and sauté for 1-2 minutes until wilted. Season with salt and pepper.
4. Cook the Beef Fillet
- Pat the beef fillets dry and season generously with salt and black pepper.
- Heat olive oil in a heavy pan over high heat. Sear the fillets for 2-3 minutes on each side until a golden-brown crust forms.
- Reduce the heat, add butter, thyme, and crushed garlic, and baste the steaks for another 1-2 minutes. Cook to your desired doneness (internal temperature: 52°C for rare, 57°C for medium-rare, 63°C for medium).
- Remove from heat and let the beef rest for 5 minutes before slicing.
5. Assemble the Dish
- Spread a generous spoonful of the roasted parsnip purée onto the plate.
- Place the beef fillet on top or slightly to the side.
- Arrange the sautéed potatoes, wild mushrooms, sweet red peppers, broccoli, and spinach around the plate.
Tips for Perfecting Beef Fillet with Roasted Parsnip Purée, Garlic and Herb Sautéed Potatoes, Broccoli, Spinach, Wild Mushrooms, and Sweet Red Peppers
Beef Fillet
- Choose Quality Meat: Opt for a well-marbled beef fillet for the best flavor and tenderness.
- Room Temperature: Let the beef fillet sit at room temperature for at least 30 minutes before cooking to ensure even cooking.
- Perfect Sear: Use a heavy pan (cast iron is ideal) and high heat for a beautiful crust. Avoid moving the steak too much while searing.
- Basting for Flavor: Basting the beef with butter, garlic, and thyme in the final minutes of cooking enhances its richness.
- Resting is Key: Let the beef rest for at least 5 minutes after cooking to retain its juices.
Roasted Parsnip Purée
- Roast for Depth: Roasting parsnips brings out their natural sweetness and enhances their flavor.
- Smooth Texture: Blend the purée well, adding warm cream or butter gradually for a silky consistency.
- Adjust Consistency: If too thick, add a little more cream or stock to loosen it to the desired texture.
Garlic and Herb Sautéed Potatoes
- Crispy Potatoes: After boiling, let the potatoes steam dry for a minute before sautéing to achieve a crispier exterior.
- Use Fresh Herbs: Fresh parsley, thyme, or rosemary adds a vibrant flavor—add them at the end to keep their aroma fresh.
- Don’t Burn the Garlic: Add minced garlic in the last 1-2 minutes of cooking to prevent it from burning and becoming bitter.
Vegetables
- Wild Mushrooms: Cook mushrooms in a dry pan first to release excess moisture before adding oil. This helps them brown nicely.
- Blanching Broccoli: Blanch in salted boiling water for 2 minutes, then plunge into ice water to retain its bright green color and crisp texture.
- Spinach Tips: Spinach cooks quickly—sauté for just a minute or two to avoid overcooking and losing its vibrant color.
- Sweet Red Peppers: Sauté over medium heat to soften slightly while keeping their natural sweetness intact.
Plating & Serving
- Layering Flavors: Place the parsnip purée as a base, then arrange the beef fillet on top or slightly off-center for a refined look.
- Color Balance: Use the vibrant colors of the vegetables to create an appealing presentation.
- Final Touch: A drizzle of high-quality olive oil or a sprinkle of flaky sea salt can elevate the dish just before serving.
By following these tips, you’ll achieve a perfectly balanced and flavorful dish that looks as good as it tastes!