Top Sirloin Steak with Parsnip Purée and Red Wine Sauce
Prep Time: 30 - 40 minutes
Cook Time: 55 - 70 minutes
Servings: 2 - 4
Ingredients:
Parsnip purée
- 1 ½ lb parsnips, peeled and cut into even chunks
- 3-4 garlic cloves, smashed and peeled
- ¾ cup whole milk
- 2-3 sprigs thyme
- 2 tbsp butter
- 4-5 black peppercorns
- Kosher salt
Seared steak
- 2 - 4 top sirloin steaks, boneless (about ½ lb / 8 oz each)
- Kosher salt
- ½ tbsp neutral oil
- 2 tbsp butter
- 2 garlic cloves
- 2-3 sprigs thyme
Red wine sauce
- 1 small shallot, diced
- 1 sprig thyme, stem removed
- 1 cup dry red wine
- 1 cup beef broth
- 1 tbsp butter, softened
- 1 tbsp all purpose flour
- 2 tsp dijon mustard
- Salt and pepper to taste
- Chives, finely chopped
Directions:
- Take the sirloin steak out of the fridge 20-30 minutes before starting, to allow it to come to room temperature.
- PARSNIP PUREE: Add the parsnip chunks into a medium pot with the smashed and peeled garlic and a heavy sprinkle of salt. Fill with enough water to cover the parsnips by 1-2 inches.
- Place a lid on top and bring to a boil over high heat. Once it’s boiling, remove the lid and continue boiling until very tender when pierced with a fork or knife.
- Remove the boiled garlic and discard, then drain the parsnips into a colander. Allow to cool (and additional water to evaporate) for 5 minutes.
- In the same pot, heat the milk, thyme, butter, and black peppercorns over medium heat. Once it nearly simmers (but not boiling), cut the heat and allow to steep for a few minutes.
- Add the parsnips to a blender and strain the milk mixture into the blender, discarding the thyme and black peppercorns. Add a heavy pinch of salt.
- Blend until smooth and creamy. Adjust to taste with salt. At this point, you can pour it back into the milk pot and cover until ready to serve.
- SEARED STEAK: Pat the warm temp steak dry with a paper towel, then salt liberally on all sides with kosher salt.
- Heat a skillet over medium-high heat for a few minutes, then add the neutral oil just to lightly coat the bottom of the pan.
- Lay the steaks down carefully in the pan and allow to sear until a dark golden crust forms. You can press the steaks down with a weight for a more even sear.
- Flip the steaks over and continue searing for another minute or two, then turn the heat down to medium and add the butter, garlic, and thyme.
- Tilt the pan so the butter pools on one side, then use a spoon to baste the steak generously with butter.
- Once the steak is 5 degrees F away from your desired temp (130 - 135 F is medium rare), remove the pan from the heat and place the steaks on a wire racked tray, and pour most of the butter and aromatics on top of the steaks, leaving 1 tbsp of the fat in the pan. Allow the steak to rest while you make the sauce.
- RED WINE SAUCE: Return the pan over medium-low heat, then add the shallots and thyme. Add a pinch of salt and pepper and stir occasionally until the shallots are translucent and beginning to brown, about 5-7 minutes.
- Deglaze the pan with the red wine, then turn the heat up to medium-high. Bring to a rapid simmer and reduce the wine until it’s about ½ of what it was, 5-7 minutes.
- Add the beef broth and bring up to a rapid simmer again for a couple minutes. Strain this mixture into a smaller pot or pan to remove the shallots and thyme. Return the pot to the burner, and continue to simmer on medium-low.
- While the mixture is simmering, mix together 1 tbsp flour and 1 tbsp butter in a small bowl. This is your roux. Once thoroughly combined, add it to the red wine mixture and whisk vigorously until the sauce begins to thicken.
- Reduce heat to low and simmer the sauce for 7-10 more minutes until the flavors concentrate even more. Whisk in the dijon mustard and adjust to taste with salt.
- ASSEMBLE: Slice the steak against the grain into strips.
- On your plate, add a scoop of the parsnip puree, then place the steak slices on top. Spoon some red wine sauce on top, then finish with chopped chives.