Filets Mignons with Parsnip Puree
By Jessica RudolphPublished on September 5, 2023
Time
45 Minutes
Yield
Serves 4
Ingredients
2 pounds parsnips, peeled and sliced ¼ inch thick2½ cups chicken broth, divided11 tablespoons unsalted butter, divided2 teaspoons table salt, divided2 tablespoons prepared horseradish 4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed½ teaspoon pepper 1 shallot, minced½ cup red wine 1 teaspoon packed brown sugar ¼ teaspoon minced fresh thyme
Before You Begin
Serve this dish sprinkled with minced fresh chives.
Instructions
- Bring parsnips, 2 cups broth, 6 tablespoons butter, and 1 teaspoon salt to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook, stirring occasionally, until tender, about 20 minutes. Transfer parsnip mixture to blender; add horseradish; and blend until smooth, about 1 minute, scraping down blender jar as needed.
- Meanwhile, pat steaks dry with paper towels and sprinkle with pepper and remaining 1 teaspoon salt. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook until browned and meat registers 120 to 125 degrees, 4 to 6 minutes per side. Transfer steaks to platter and wipe skillet clean with paper towels.
- Add 1 tablespoon butter and shallot to skillet and cook over medium heat until shallot is softened, about 2 minutes. Add wine and sugar and simmer until reduced to glaze, about 3 minutes. Add remaining ½ cup broth and steak juices from platter and simmer until reduced to ⅓ cup, about 3 minutes. Off heat, whisk in thyme and remaining 3 tablespoons butter. Serve.
Time
45 MinutesYield
Serves 4Ingredients
2 pounds parsnips, peeled and sliced ¼ inch thick
2½ cups chicken broth, divided
11 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
2 tablespoons prepared horseradish
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
½ teaspoon pepper
1 shallot, minced
½ cup red wine
1 teaspoon packed brown sugar
¼ teaspoon minced fresh thyme
Ingredients
2 pounds parsnips, peeled and sliced ¼ inch thick
2½ cups chicken broth, divided
11 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
2 tablespoons prepared horseradish
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
½ teaspoon pepper
1 shallot, minced
½ cup red wine
1 teaspoon packed brown sugar
¼ teaspoon minced fresh thyme
Ingredients
2 pounds parsnips, peeled and sliced ¼ inch thick
2½ cups chicken broth, divided
11 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
2 tablespoons prepared horseradish
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
½ teaspoon pepper
1 shallot, minced
½ cup red wine
1 teaspoon packed brown sugar
¼ teaspoon minced fresh thyme
Why This Recipe Works
We added horseradish to earthy parsnip puree for its tingling heat. For an easy yet elegant meal, we served the parsnip puree alongside tender filets mignons topped with a red wine pan sauce.
Before You Begin
Serve this dish sprinkled with minced fresh chives.
Instructions
- Bring parsnips, 2 cups broth, 6 tablespoons butter, and 1 teaspoon salt to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook, stirring occasionally, until tender, about 20 minutes. Transfer parsnip mixture to blender; add horseradish; and blend until smooth, about 1 minute, scraping down blender jar as needed.
- Meanwhile, pat steaks dry with paper towels and sprinkle with pepper and remaining 1 teaspoon salt. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook until browned and meat registers 120 to 125 degrees, 4 to 6 minutes per side. Transfer steaks to platter and wipe skillet clean with paper towels.
- Add 1 tablespoon butter and shallot to skillet and cook over medium heat until shallot is softened, about 2 minutes. Add wine and sugar and simmer until reduced to glaze, about 3 minutes. Add remaining ½ cup broth and steak juices from platter and simmer until reduced to ⅓ cup, about 3 minutes. Off heat, whisk in thyme and remaining 3 tablespoons butter. Serve.
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