Butter Steak With Carrot and Parsnip Puree







A recipe allowed in a / / / diet.

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!

Nutritional Chart

Calories: 513 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 10 g
  • 27 g
  • 44 g

Ingredients Needed for Butter Steak With Carrot and Parsnip Puree

12 ounces of rump steak
3 tablespoons of vegetable oil
3.5 ounces of butter
2 carrots
1 parsnip
⅔ cup vegetable stock
⅓ cup heavy cream

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.

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2 thoughts on “Butter Steak With Carrot and Parsnip Puree”

    1. 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.

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