Weeknight Steak With Parsnip Puree Recipes

SALISBURY STEAK WITH MASHED POTATOES AND PARSNIPS AND CRESS

Steps:

• Preheat the oven to 425 degrees F.
• Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and parsnips and return them to the hot pot. Add the milk or cream and mash. Stir in the parsley, and season with salt, pepper and nutmeg, to taste.
• Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire, the egg, cracker crumbs, grated onion, salt and pepper, to taste. Cover a baking sheet with parchment paper. Mix meat to combine and form into 4 oval shaped loaves, no more than 1 1/2 inches thick and arrange them on a baking sheet. Drizzle with about 1 tablespoon extra-virgin olive oil and bake for 20 minutes.
• While meat is in oven, in a medium skillet over medium heat add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste. Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes. Sprinkle in the flour and stir 1 minute, then whisk in the stock, 2 tablespoons Worcestershire and season liberally with black pepper, to taste. Cook for 1 minute to thicken the sauce.
• Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes and parsnips and 1 cup of watercress leaves alongside.

BUTCHER'S STEAK

Steps:

• For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil. Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes. Drain the parsnips, saving the milk.
• Put the parsnips in a food processor with the honey and puree. Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid). Season with salt and pepper.
• For the roasted tomatoes: Preheat the oven to 450 degrees F.
• Cut the ends off of each tomato and then cut each tomato into 3 slices. In a bowl, toss the tomato slices with the oil, salt and pepper. Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes.
• For the asparagus: Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil. Set up an ice bath for shocking the asparagus after blanching.
• Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath. Dry off the asparagus with a towel and set aside.
• For the steak: Heat a skillet over high heat until it begins to smoke. Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil.
• Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes. Once all of the steaks are cooked, put them all into a pan and add the butter. Allow the steaks to rest for 10 minutes, basting with the butter occasionally.
• To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes. Season with salt and pepper.
• For plating: Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other. Shingle 3 slices of tomato across the parsnip puree. Slice each steak into 5 slices and shingle over the top of the tomatoes. Pour 2 to 3 ounces of the Demi-Glace over and around each plate. Lean 5 pieces of asparagus up on the side of each steak.
• Preheat the oven to 450 degrees F.
• Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
• Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
• While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
• Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
• In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
• When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.