Round Steak with Butter Topping
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 beef tenderloin (approx. 100 g each)
- vegetable oil
- 1 onion (diced)
- 2 ⅔ cups Parsnips (peeled and diced)
- ⅞ cup Beef stock
- 4 tsps Cognac
- ¼ cup cold butter
- 1 Tbsp fresh parsley (chopped)
Preparation steps
1.
Heat the oven to its lowest temperature.
2.
Season the meat with salt and ground black pepper. Fry on both sides in 1-2 tbsp hot oil and then remove from the pan. Transfer to an oven rack with a drip tray underneath and cook for around 15 min, or slightly longer or shorter depending on how well done you want the meat to be.
3.
Fry the onion and the parsnips in the meat juices and deglaze with the stock and the Cognac. Simmer for around 10 min then remove from the heat, stir in 1-2 tbsp cold butter and the parsley and season with salt and ground black pepper.
4.
Arrange on plates and place the meat on top. Garnish with the remaining butter.
