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Beef Fillet with Parsnip and Beetroot

Restaurant-Style Beef Fillet Recipe

7

Serves

1 hrs 20 mins

Prep Time

40 mins

Cook Time

A decadent twist on the traditional family dinner, the pairing of succulent grass-fed New Zealand beef with the sweet flavours of parsnip and beetroot is a real winner.

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High Iron

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Beef,

Special Occasion & Entertaining,

Ingredients

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3 Quality Mark beef eye fillet

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5 small beetroot

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8 medium to large beetroot

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10 tins beetroot

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1 packet gold leaf gelatin

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10 parsnip

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750g butter

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2 bottles cream

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1 bottle red wine

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Bottle balsamic vinegar

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white sugar

Method

To Make Steak

To Make Accoutruments

To Serve

1

Toast spices and grind in a spice grinder, adding salt and pepper to taste.

2

Reserve half of the spice mix, and roll the eye fillets in the other half.

3

Place in sous vide bags, adding a knob of butter per fillet.

4

Seal bag and place into the sous vide at 54 degrees for 80 minutes.

5

Prepare Accouturments while the fillet is in the sous vide.

6

Pull out beef and rub with the remaining spice mix.

7

Sear each side of beef in a hot pan.

8

Leave to rest for 20 minutes.

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Nutrition Information per Serving (501g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2266 (541)kJ

Protein

24.1g

Total Fat

21.3g

Saturated Fat

11.1g

Carbs

51.1g

Sugars

46.7g

Sodium

346mg

Iron*

6mg

* Percentage of recommended daily intake (Aust/NZ)

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