Butter Steak With Carrot and Parsnip Puree
What can be more satisfying than a nice rump steak meal? It’s easy to make and can be served anytime. It’s perfect for lunch and for dinner, especially when served with a sweet carrot and parsnip puree. It’s so good, you might even save a portion for your lunchbox!
Ingredients Needed for Butter Steak With Carrot and Parsnip Puree
12 ounces of rump steak
3 tablespoons of vegetable oil
salt
pepper
3.5 ounces of butter
2 carrots
1 parsnip
⅔ cup vegetable stock
⅓ cup heavy cream
How to Cook Butter Steak With Carrot and Parsnip Puree
- Rub the rump steak with 1 tablespoon of vegetable oil, salt, and pepper.
- Heat 2 tablespoons of vegetable oil in a skillet and fry the steak on both sides.
- Divide the butter in two equal parts. Add half in the skillet and let it melt. Cook the steak in butter.
- Slice the carrots and the parsnip.
- Boil some water in a skillet. Sprinkle salt, and add the carrots and parsnip slices.
- When the vegetables are boiled, add them in a blender.
- Add the remaining butter, vegetable stock, heavy cream, and salt. Mix until you make a puree.
- Serve the steak with carrot and parsnip puree.
What is the black syrup used in the end?
Hi, Pambos. We playfully garnished the dish a little using just a bit of chocolate sauce. Feel free to use any sauce you’d like.