Fillet of beef with parsnip and macadamia purée with seasonal vegetables

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As for the number of servings that can be served to make Fillet of beef with parsnip and macadamia purée with seasonal vegetables is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Fillet of beef with parsnip and macadamia purée with seasonal vegetables using 24 ingredients and 17 steps. Here is how you can achieve that.

Fillet of beef with parsnip and macadamia purée with pickles beetroot, roasted Dutch carrots and crispy radish, drizzled with veal and red wine jus finished with ground black salt.

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Ingredients and spices that need to be Get to make Fillet of beef with parsnip and macadamia purée with seasonal vegetables:

1. 2 kg piece eye fillet
2. Rice bran oil for frying
3. 2 carrots, roughly chopped
4. 2 stalks celery, roughly chopped
5. 1 onion, roughly chopped
6. 200 ml red wine
7. 50 ml vinegar
8. 1 litre veal stock
9. 1 tsp Vegemite
10. 1 tbsp brown sugar
11. 170 g butter
12. 250 ml white wine vinegar
13. 2 tbsp caster sugar
14. 9 springs thyme
15. 200 g beetroot, peeled and very thinly sliced
16. 12 Dutch carrots, peeled and green tops trimmed and sliced in half lengthways
17. 2 cloves garlic
18. 70 ml olive oil
19. 500 g parsnips, peeled and diced
20. 750 ml milk
21. 45 g macadamia nuts
22. 3 radish
23. 1/2 bunch parsley, leaves picked
24. Salt, black salt and pepper to taste

Steps to make to make Fillet of beef with parsnip and macadamia purée with seasonal vegetables

1. Preheat the oven to 180ºC
2. Cut eye fillet into 6 steaks, reserving trimmings. Tie each steak with butcher’s string to keep shape and set aside.
3. To make the jus:
   
   Place 1 tbsp rice bran oil in a saucepan and set over high heat. Add reserved beef trimmings and fry until golden brown.
4. Add another tablespoon of rice bran oil, carrot, onion and celery and fry until softened.
5. Add red wine and allow to simmer until reduced by 2/3. Add vinegar and reduce again. Add veal stock and allow to simmer for 30 minutes.
6. Remove from heat and strain into a clean saucepan. Set saucepan over medium heat and allow to simmer until sauce has reduced and coats the back of a spoon.
7. Add Vegemite and brown sugar and whisk to combine. Remove from heat, whisk in 20 g butter and set aside, keeping warm.
8. To make pickles beetroot:
   
   Place 225 ml white wine vinegar, caster sugar, 3 spring of thyme and 65 ml water in saucepan and bring to a boil over high heat. Place prepared beetroot slices in a bowl. Pour over hot liquid and set aside to pickle.
9. To prepare the dutch carrots:
   
   Place the dutch carrots in a roasting pan. Add garlic, remaining 6 springs thyme, 1 tbsp olive oil and season with salt. Place in the oven to roast until golden and crisp, about 25 - 30 minutes. Remove from oven and set aside, keeping warm.
10. To make parsnip and macadamia purée:
    
    Place the parsnips and 375 ml milk in a saucepan and set over medium heat. Cover and allow to simmer until soft, about 20 minutes.
11. While the parsnips are cooking, place macadamia nuts, remaining 50 ml olive oil, 50 ml water and remaining 25 ml white wine vinegar in a food processor and process until smooth. Season with salt.
12. Remove cooked parsnips from the heat, drain, reserving 100 ml cooking liquid. Transfer parsnips to the food processor with the macadamia purée.
13. Add remaining 150 g butter, 375 ml milk and seasoning. Process until smooth adding some reserved cooking liquid if necessary. Pass through a drum sieve or strainer, season and set aside, keeping warm.
14. To cook the beef:
    
    Season steaks with salt and pepper and drizzle with rice bran oil. Set a frypan over high heat. Add steaks and fry until golden on each side. Transfer frypan to the oven for about 5 minutes for medium or until cooked to your liking. Remove from the oven and set aside to rest.
15. To prepare the radish, slice thinly, place in a bowl of iced water and set aside.
16. To serve:
    
    Spread parsnip and macadamia purée on each serving plate. Add steak and carrots. Garnish with pickled beetroot and radish and spoon over jus. Season steak with black salt and parsley to finish
17. Enjoy this dish with a glass of red wine… or more…. 😛

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