Skip to main content

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.

Latest from Crowd Cow

Meal Planning


Every meal of the day, delivered to your door. From complete meal bundles to ready-to-eat proteins , sides and desserts — we've got you covered.


Family Packs


Feed the whole family and save money at the same time by purchasing our new family packs