Seared Chuck Eye Steaks With Beet Puree
Instead of mashed potatoes, this dish calls for a beet and parsnip puree to pair with medium-rare chuck eye steaks.
Servings : 2 Prep Time: 30 minutes Total Time: 1 hour
- 2 8oz chuck eye steaks
- 1.5 lbs red beets
- 1 quart beef stock
- 4 sprigs rosemary
- 2 parsnips
- 6 tbsp butter
- 4 tbsp vegetable oil
- Salt and pepper, to taste
Preheat oven 400F.
Peel the beets and parsnips. Add the beets, parsnip, rosemary, and beef stock into a pot and cook at medium-high heat until the roots become fork tender. About 15 minutes.
Discard the rosemary and puree the mixture with an immersion blender. Place the mixture back in a pot and simmer until it reduces in half. Stir regularly while simmering so that the bottom does not scorch. Add 2 tbsp of butter and season the sauce to taste with salt and pepper. Remove from heat.
Season the chuck eye steaks liberally with salt and pepper. Place a heavy-bottomed pan on medium-high heat and pour in the vegetable oil. Add the steaks to the pan and cook each side for 5 minutes. Add the remaining butter and as it melts, baste it over the steak.
Slice the steaks into thick strips and spoon the sauce on top.
Shop related cuts
Wagyu Glorious Grill Share
6.5 lbs from Five Star Wagyu (Burton, TX)
Wagyu Chuck Eye Steaks
1.3 lbs from Five Star Wagyu (Burton, TX)
Glorious Grill Share
6.5 lbs from Redger Farms (Plains, KS)
Chuck Steak Mix
5.5 lbs from Redger Farms (Plains, KS)
Chuck Eye Steaks
1.3 lbs from Redger Farms (Plains, KS)
Chuck Eye Steak
0.6 lbs from Redger Farms (Plains, KS)