Ingredients
For the creamy mash
2 potatoes, peeled and chopped into small pieces
50ml/2fl oz double cream
1-2 tbsp butter
pinch salt
For the steak
1 tbsp extra virgin olive oil
1 tbsp butter
1 fillet steak
salt and freshly ground black pepper
For the carrots
2 carrots, peeled and sliced diagonally
1 tsp caster sugar
1 tsp cumin seeds
1 tbsp butter
½ lemon, juice only
freshly ground black pepper
For the parsnip relish
1 tbsp butter
1 shallot, peeled, finely chopped
1 clove of garlic, peeled, finely chopped
1 parsnip, peeled, grated
2 tbsp Dijon mustard
4 tbsp double cream
½ red chilli, seeds removed, flesh finely chopped
small bunch fresh parsley, chopped
salt and freshly ground black pepper
For the sauce
1 tbsp extra virgin olive oil
1 onion, peeled, finely chopped
1 tbsp red wine vinegar
100ml/3½fl oz red wine
1 tbsp tomato purée
100ml/3½floz beef stock
salt and freshly ground black pepper
50g/1¾oz butter
small bunch fresh parsley, chopped
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the mash, boil the potatoes in a pan of salted water and cook for 10-15 minutes, or until tender, then drain well and return to the pan. Cover the pan with a clean tea towel, then with the lid. Set aside for 4-5 minutes, then mash the potatoes.
3. Heat the cream in a separate pan. Beat the warm cream and butter into the mashed potatoes. Season, to taste, with salt and freshly ground black pepper.
4. For the steak, tie the fillet with string and season, to taste, with salt and freshly ground black pepper. Heat the oil and butter in a non-reactive ovenproof frying pan over a high heat. When the butter is foaming, add the steak and fry for 1-2 minutes on each side, then transfer the pan to the oven and cook for a further 4-5 minutes. Remove from the pan and set aside to rest on a warm, covered plate. Reserve the pan and any juices.
5. For the carrots, bring a pan of water to the boil. Add the carrots and the sugar and cook for 3-4 minutes, or until just tender. Drain the carrots, return to the pan, then stir in the cumin seeds, butter, lemon juice and freshly ground black pepper.
6. For the parsnip relish, heat the butter in a frying pan over a medium heat, add the shallot and garlic and fry for 2-3 minutes, or until softened.
7. Place the cooked shallot and garlic into a bowl and add the grated parsnip, mustard, double cream, red chilli and parsley. Mix well and season, to taste, with salt and freshly ground black pepper.
8. For the sauce, heat the olive oil in a separate frying pan over a medium heat, add the onion and fry for 2-3 minutes, or until softened.
9. Add the red wine vinegar and red wine to the reserved pan containing the meat juices. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the volume of liquid has reduced by two thirds. Add the tomato purée, stock and fried onion, then simmer again until the volume of sauce has reduced by a further third. Add the butter and stir until melted, then season, to taste, with salt and freshly ground black pepper and stir in the parsley.
10. To serve, place the fillet of beef into the centre of a serving plate. Spoon portions of the creamy mash, glazed carrots and parsnip relish alongside. Drizzle the sauce over the meat.
