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
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- 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.