Beef Steak with Blackberry-Rosemary Glaze, Parsnip Mash, and Golden Brussels Sprouts

Instructions

1. 1

   Season the beef steaks on both sides with 4 g (3/4 tsp) salt and 2 g (3/4 tsp) black pepper. Let them rest at room temperature for 15 minutes while you prepare the other ingredients.

2. 2

   Place the parsnips in a medium pot with enough water to cover them and add a pinch of salt. Bring to a boil and cook over medium heat for 15 to 18 minutes, until very tender.

3. 3

   Meanwhile, make the glaze. In a small saucepan combine the blackberries, balsamic vinegar, honey, shallot, 2 g (2 tsp) chopped rosemary, the 2 minced garlic cloves, 60 ml (1/4 cup) water, and 1 tablespoon olive oil. Cook over medium heat for 8 to 10 minutes, lightly crushing the blackberries, until thick and glossy. Stir in 10 g (2 tsp) butter and keep warm.

4. 4

   Drain the cooked parsnips well and transfer them to a bowl. Add the heavy cream, 15 g (1 tbsp) butter, the whole garlic clove, nutmeg, 2 g (1/2 tsp) salt, and a pinch of pepper. Mash or blend until silky smooth. Remove the garlic clove if you prefer a finer texture and keep warm.

5. 5

   Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and place the Brussels sprouts cut-side down. Season with 1 g (1/4 tsp) salt, the remaining pepper, and the remaining rosemary. Cook for 5 to 7 minutes until deeply golden; then toss and cook 2 more minutes until tender. Remove and set aside.

6. 6

   If your skillet is oven-safe, preheat the oven to 400°F (200°C). If not, use a small baking tray instead and preheat it as well to 400°F (200°C).

7. 7

   In the same skillet, add the remaining tablespoon of olive oil and raise the heat to high. When very hot, sear the steaks for 2 to 3 minutes on the first side and 2 to 3 minutes on the second side, until a golden crust forms.

8. 8

   Add the remaining 10 g (about 2 tsp) butter to the skillet and baste the meat for 30 seconds. Then transfer the skillet to the oven, or move the steaks to the hot tray, and finish cooking for 4 to 6 minutes at 400°F (200°C) for medium doneness. Adjust by 1 to 3 minutes more or less depending on thickness and preferred doneness.

9. 9

   Remove the steaks from the oven and let them rest for 5 minutes. While they rest, reheat the blackberry glaze over low heat for 1 minute if needed.

10. 10

    Serve a bed of parsnip mash on each plate, place a steak on top or alongside, add the golden Brussels sprouts, and finish with the blackberry-rosemary glaze over the meat.