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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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INGREDIENTS

  • 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

PREPARATION

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.