- 1
- 30 mins
- 90 mins
Ingredients
- 150 g beetroot, peeled, cut into 2cm pieces
- 25 ml red wine
- 30 g caster sugar
- 3 g agar-agar
- Vegetable oil, to grease, brush and deep-fry
- Salt and pepper, to grease
- 500 g beef fillet
- 1 parsnip, peeled, thinly sliced
- 2 tbs olive oil
- 1 garlic clove, crushed
- 500 g baby spinach
- Micro herbs, to garnish
- 2 large parsnips, peeled, thinly sliced
- 875 ml (3 1/2 cups) milk
- 3 garlic cloves, crushed
- 1 tbs canola oil
- 2 eschalots, finely diced
- 125 ml (1/2 cup) red wine
- 125 ml (1/2 cup) beef stock
- 25 g butter
- 1 tbs Dijon mustard
Preparation
Step 1
Place beetroot, wine and 250ml (1 cup) water in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 15 minutes or until reduced to 150ml. Strain through a fine sieve into a bowl, discarding beetroot. Stir in sugar and agar-agar until dissolved. Lightly grease a 7cm x 7cm container (about 2cm deep) with oil. Pour beetroot mixture into prepared contained and refrigerate for 1 hour or until set. Invert onto a cutting board and use a 3cm-round cutter to cut out discs. Set aside.
To make parsnip purée, place all ingredients in a medium saucepan over medium-low heat. Season with salt and pepper, then bring to a simmer. Simmer, uncovered, for 15 minutes or until parsnips are very soft. Strain through a fine sieve into a bowl, reserving milk. Process parsnips in a food processor until smooth. Add reserved milk until a soft purée forms. Season with salt and pepper.
Preheat oven to 180C.
Tie beef at regular intervals with kitchen string to form a uniform shape. Brush all over with vegetable oil and season well with salt and pepper.
Preheat a large frying pan over medium-high heat. Add beef and cook, turning, for 8 minutes or until browned all over. Transfer beef to an oven tray, reserving pan. Roast beef for 20 minutes or until internal temperature reaches 55C when tested with a meat thermometer for medium-rare. Set aside, lightly covered with foil, for 10 minutes to rest. Slice beef.
Meanwhile, to make jus, heat oil in reserved pan over medium heat. Add eschalots and cook for 3 minutes or until soft. Add wine and simmer, scraping base of pan to remove crusty bits, for 1 minute or until reduced by half. Add stock and simmer for 5 minutes or until reduced by half. Whisk in butter and mustard until combined. Season with salt and pepper.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop parsnip slices into oil and fry, turning halfway, for 1 minute or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.
Heat olive oil and garlic in a small frying pan over medium heat. Add spinach and cook for 1 minute or until wilted. Season with salt and pepper.
Divide spinach among serving plates, placing in centre of plate. Top with beef and parsnip crisps. Spoon parsnip purée to one side of beef and place a small jug of jus to the other. Dot beetroot discs around plate and garnish with micro herbs to serve.