Fillet of beef steak with parsnip spaghetti

Name: Fillet of beef steak with parsnip spaghetti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg (large) parsnips; 4 Beef fillet steaks (approx. 200 g each); 1/2 bunch Thyme; 1 TABLESPOON Oil; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g yellow cherry tomatoes; 5 TABLESPOONS Balsamic cream; 1 TABLESPOON Maple syrup; 50 ml Orange juice; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg (large) parsnips
4 Beef fillet steaks (approx. 200 g each)
1/2 bunch Thyme
1 TABLESPOON Oil
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g yellow cherry tomatoes
5 TABLESPOONS Balsamic cream
1 TABLESPOON Maple syrup
50 ml Orange juice
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Clean, peel and wash the parsnips. Cut parsnips into long, thin strips with a julienne slicer (or knife). Wash the meat and dab dry. Wash thyme and dab dry.
2
Pluck 4-5 stems smaller. Tie the meat into shape with kitchen twine, while tying a few small stems of thyme. Pluck the remaining thyme leaves from the stems and chop them. Heat oil in a coated pan.
3
Fry the meat for 10-12 minutes, turning. Heat the fat in a large pan. Sauté the parsnips for 2-3 minutes while turning. Wash tomatoes, dab dry, add to parsnips and steam for 3-4 minutes.
4
Season the meat with salt and pepper, take it out, wrap it in aluminium foil and let it rest in a warm place. Pour balsamic cream and 5 tablespoons of water into the hot frying fat, bring to the boil, season with salt and pepper and remove from the heat.
5
Add maple syrup and orange juice to the parsnip vegetables, simmer briefly again, season to taste with salt, pepper and sugar. Remove the meat from the foil, arrange with vegetables and balsamic vinegar stock and sprinkle with chopped thyme.