Beef Fillet with Parsnip and Beetroot
Restaurant-Style Beef Fillet Recipe
1 hrs 20 mins
A decadent twist on the traditional family dinner, the pairing of succulent grass-fed New Zealand beef with parsnip and beetroot is a real winner.
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3 Quality Mark beef eye fillet
5 small beetroot
8 medium to large beetroot
10 tins beetroot
1 packet gold leaf gelatin
2 bottles cream
1 bottle red wine
Bottle balsamic vinegar
To Make Steak
To Make Accoutruments
Toast spices and grind in a spice grinder, adding salt and pepper to taste.
Reserve half of the spice mix, and roll the eye fillets in the other half.
Place in sous vide bags, adding a knob of butter per fillet.
Seal bag and place into the sous vide at 54 degrees for 80 minutes.
Prepare Accouturments while the fillet is in the sous vide.
Pull out beef and rub with the remaining spice mix.
Sear each side of beef in a hot pan.
Leave to rest for 20 minutes.
Nutrition Information per Serving (501g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)