Beef Steak with Cilantro Pepper Crust, Rustic Parsnip Mash and Warm Shallot Sauce

Instructions

1. 1

   Take the steaks out of the refrigerator 15 minutes before cooking. Pat them dry well. Mix the crushed coriander seeds, black pepper, and 4 g salt. Rub the steaks with 15 ml (1 tbsp) olive oil and coat both sides with the spice mixture.

2. 2

   Place the parsnips and potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.

3. 3

   While the vegetables cook, heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until the center reaches 135°F (57°C). For medium-well, cook to 145°F (63°C). Transfer the steaks to a plate and let them rest for 8 minutes.

4. 4

   In the same skillet, reduce to medium heat and add 20 g (1 1/2 tbsp) butter. Add the shallots and cook for 3 to 4 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   Pour in the balsamic vinegar and scrape the bottom of the pan to release the browned bits. Add the beef stock and cook for 4 to 5 minutes until the sauce reduces slightly and turns glossy. Turn off the heat and stir in the parsley and lemon zest.

6. 6

   Drain the parsnips and potatoes. Return them to the pot and mash with the remaining 20 g (1 1/2 tbsp) butter, the milk, and the remaining 4 g salt until rustic and creamy. If you want it smoother, warm it for 1 extra minute over low heat while stirring.

7. 7

   To serve, divide the parsnip mash among plates, place the steaks on top, and finish with the warm shallot sauce. Serve immediately.