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Steak with Parsnip Mash & Tarragon Mushroom Sauce
Treat the family to a classic steak and mash dinner. We're talking bavette steaks from grass-fed British beef, cooked just to your liking. A nutrient-dense parsnip mash enriched with almond cream. Tender savoy cabbage. A rich porcini and chestnut mushroom sauce, flavoured with aromatic thyme, complements the rest of the dish.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 2 large potatoes
- 10g dried porcini mushrooms
- 1 parsnip
- 1 savoy cabbage
- 1 tbsp apple cider vinegar
- 240g chestnut mushrooms
- 1 handful of fresh tarragon
- 4 bavette steaks
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 529
Protein: 40g
Carbs: 31g
Fat: 27g
Steak with Parsnip Mash & Tarragon Mushroom Sauce
Treat the family to a classic steak and mash dinner. We're talking bavette steaks from grass-fed British beef, cooked just to your liking. A nutrient-dense parsnip mash enriched with almond cream. Tender savoy cabbage. A rich porcini and chestnut mushroom sauce, flavoured with aromatic thyme, complements the rest of the dish.
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Cooking Instructions
- Bring a saucepan filled with lightly salted hot water to a boil. Roughly chop the potatoes and parsnip into 2cm chunks (peel optional), then add to the pan. Simmer for 10-15 mins, until soft, then drain. Return to the pan and set aside.
- Add the dried porcini to a jug with 200ml hot water and leave to infuse. Season the steaks with sea salt and black pepper. Heat a frying pan with 1 tbsp oil on medium-high heat. Add the steaks and cook until golden brown (as a guide: 3-4 mins per side for medium-rare or 5-6 mins for well-done). Remove and leave to rest.
- Thinly slice the chestnut mushrooms. Reheat the steak pan with 1 tbsp oil on high heat. Add the chestnut mushrooms and cook for 2-3 mins. Add the vinegar, half the cream and the porcini and its soaking liquid. Season with sea salt and black pepper. Boil for 5 mins, then remove from the heat.
- Fill another saucepan with lightly salted hot water and bring to a boil. Trim and finely slice the cabbage, then add to the pan. Simmer for 5 mins, until soft, then drain. Season with sea salt and black pepper.
- Pick the tarragon leaves from the stalks and finely chop, then stir into the cream sauce. Pour the remaining cream into the cooked potatoes and parsnip. Season with sea salt and black pepper then mash until smooth.
- Serve the mash and cabbage alongside the steak. Pour the sauce over the steaks.
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