Preparation time : 15 minutes
Cooking time : 40 minutes
1 large parsnip, peeled and diagonally sliced
1 tsp Bart Bristol Blend Five Pepper Mill, coarsely ground
2 beef fillet steaks
1 medium sweet potato, peeled and diagonally sliced
3 tbsp grated Parmigiano Reggiano cheese
1 tbsp plain flour
4 tsp olive oil
100ml red wine
100ml beef stock
2 sprigs fresh thyme
1 tbsp redcurrant jelly
1. Preheat the oven to 200C, gas mark 6. Press the five pepper blend all over the surface of the steaks. Cook the vegetable slices in a pan of simmering water for 5 minutes, then drain. Mix together the cheese, flour and seasoning. Heat half the oil in a small roasting tin until smoking, add the vegetables and toss in the oil. Sprinkle with the cheese mixture. Cook in the oven for 30-35 minutes until golden, turning once.
2. Halfway through the cooking time, heat the remaining oil in a non-stick frying pan and cook the steaks on both sides for 4-6 minutes for rare, 8-10 minutes for medium and 10-12 minutes for well done. Remove from the pan and keep warm
3. Add the remaining ingredients to the frying pan and simmer for 4-5 minutes until reduced by half. Season. Arrange the vegetables on two serving plates, alongside the fillets, spoon over the sauce. Serve with steamed kale.
To serve four fry a 550g beef topside joint instead. Double up the receipe and roll the joint in the peppercorns. Sear in the oil then transfer the pan to the oven for 35-40 minutes for medium.
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