Top Sirloin Steak with Parsnip Purée and Red Wine Sauce

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:

1. Take the sirloin steak out of the fridge 20-30 minutes before starting, to allow it to come to room temperature.
2. 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.
3. 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.
4. Remove the boiled garlic and discard, then drain the parsnips into a colander. Allow to cool (and additional water to evaporate) for 5 minutes.
5. 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.
6. 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.
7. 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.
8. SEARED STEAK: Pat the warm temp steak dry with a paper towel, then salt liberally on all sides with kosher salt.
9. 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.
10. 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.
11. 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.
12. Tilt the pan so the butter pools on one side, then use a spoon to baste the steak generously with butter.
13. 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.
14. 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.
15. 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.
16. 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.
17. 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.
18. 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.
19. ASSEMBLE: Slice the steak against the grain into strips.
20. 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.