Beef Steak with Black Cherry Balsamic Sauce, Parsnip Mash, and Toasted Green Beans

Instructions

1. 1

   Take the beef steak out of the refrigerator 15 minutes before cooking. Season both sides with 5 g (1 tsp) salt and the black pepper.

2. 2

   Place the parsnips and Yukon Gold potatoes in a medium pot with enough cold water to cover. 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 heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and sear the steak for 3 to 4 minutes per side for medium-rare, or until the center reaches 57 °C / 135 °F. For medium, cook to 63 °C / 145 °F. Transfer the meat to a plate and let it rest for 8 minutes.

4. 4

   In the same skillet, reduce to medium heat and add the shallot with 5 g (about 1 tsp) butter. Cook for 2 minutes until softened. Add the garlic and cook for 30 seconds.

5. 5

   Stir in the black cherries, balsamic vinegar, beef broth, and Dijon mustard. Scrape the bottom of the skillet to release the browned bits. Cook for 8 to 10 minutes over medium heat, until the sauce reduces and turns glossy. Turn off the heat and whisk in 15 g (1 tbsp) butter for a silky finish.

6. 6

   Drain the parsnips and potatoes. Mash or process them with the warm milk, 15 g (1 tbsp) butter, the nutmeg, and 2 g (1/2 tsp) salt until smooth. Keep warm.

7. 7

   Heat another skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and the sliced almonds. Toast for 1 minute, stirring constantly. Add the green beans and sauté for 4 to 5 minutes until tender-crisp. Add the lemon zest and the remaining 1 g salt, toss, and remove from the heat.

8. 8

   Slice the beef steak into thick pieces. Serve over or beside the parsnip mash, spoon over the black cherry sauce, and add the toasted green beans with almonds on the side. If the meat has cooled too much, warm it briefly in a 120 °C / 250 °F oven for 3 to 4 minutes before serving.