Butter Steak With Carrot and Parsnip Puree

How to Make Butter Steak With Carrot and Parsnip Puree

1. Rub the rump steak with 1 tablespoon of vegetable oil, salt, and pepper.
2. Heat 2 tablespoons of vegetable oil in a skillet and fry the steak on both sides.
3. Divide the butter in two equal parts. Add half in the skillet and let it melt. Cook the steak in butter.
4. Slice the carrots and the parsnip.
5. Boil some water in a skillet. Sprinkle salt, and add the carrots and parsnip slices.
6. When the vegetables are boiled, add them in a blender.
7. Add the remaining butter, vegetable stock, heavy cream, and salt. Mix until you make a puree.
8. Serve the steak with carrot and parsnip puree.