Fillet of Beef with Radicchio

Cook Time 45 minutes

Servings 2

Ingredients

1 tbsp olive oil

2 parsnips (about 250g), peeled, core removed and chopped into cubes

50g unsalted butter

1 cup of milk

2 x 180g fillets of beef

3 sprigs of thyme

1 radicchio, halved

1 cup beef stock

Salt and pepper

Method

For the parsnip puree, place parsnip into a medium pot with 1 cup of water, milk, half the butter and a pinch of salt. Bring to the boil and then cover. Reduce heat and cook until tender.

Strain liquid and reserve. Use a stick blender to puree parsnip. If too thick add a splash of reserved liquid. Heat a pan over a medium to high heat. Drizzle oil over steak and season generously with salt.

Cook the steaks in the pan for 2 - 3 minutes on each side. At the same time add the radicchio and sear on the cut side for a minute. Turn and cook for a further minute. Remove and keep warm.

To finish the steaks, add the remaining butter and thyme and using a spoon, immerse the steak in the foamy butter. Remove and rest the steak. While resting, add stock to the pan and reduce by half.

Slice the steak in half horizontally. Arrange on a plate with puree and radicchio. And drizzle over some of the pan juices.