Steak for Two
Feb 04, 2025This is delicious served with a simple green salad, dressed with a dash of olive oil and lemon juice, plus a cheeky glass of wine of course!
Serves: 2
Prep Time: 5 mins
Cook Time: 35 mins
Nutritional Information:
- Protein – 49g
- Fat- 57g
- Carbohydrate – 38.5g
- Calories - 892.5
Ingredients:
- 1 large sweet potato, peeled and cut into chunks
- 2 parsnips, peeled and thinly sliced
- 1 tbsp. rapeseed oil
- Sea salt and black pepper
- 1 large rib eye steak, preferably on the bone (14-16 oz)
- ½ lb full fat butter, at room temp
- 200ml full fat cow’s milk
- Salt and white pepper, for mash
- 6 cloves garlic, crushed
- Handful fresh parsley, chopped
- Few sprigs of rosemary, chopped
- Preheat the oven to 180 degrees.
- Place sweet potato in a prepared roasting dish and put in oven for 30 minutes. Meanwhile, bring a pan of water to the boil, add the parsnips and simmer for 30 minutes or until the parsnip is soft
- In a large frying pan heat the rapeseed oil until very hot and season the pan with the sea salt and black pepper. Place your steak onto the pan (if you don’t hear a decent sizzle your pan is too cold) and sear for about 2 minutes each side until nicely caramelised.
- Place the steak onto a tray and pour over any juices from your pan, then place into the oven for 5-10 minutes depending on how well done you want it. Once cooked, remove from the oven, cover with tinfoil and allow to rest while you get the mash and butter ready
- Mash the cooked parsnip and sweet potato in a bowl together with the milk, ½ the butter and then season to taste with salt and white pepper.
- For the garlic and herb butter simply blend the garlic, parsley and rosemary together with some olive oil to create a paste then combine in a bowl with the remaining butter.
- From here on it is just an assembly job and let the sharing commence!
