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Pave of Beef with Beetroot, Baby Onions and Crispy Parsnips

By Frank Bourdoni
Serves 4

4 Paves of beef cut from the rump approx. 6 oz each
1 large fresh beetroot, juiced (150ml)
100g unsalted butter
250g baby or button onions
Half tsp sugar
2 sprigs of fresh thyme
100ml stock
2 medium parsnips
Vegetable oil for deep-frying
A pinch of garlic salt
Juice of half a lemon
1 extra knob of unsalted butter
Sea salt and pepper

1. Heat the butter in a sauté pan and add the onions, thyme and sugar. Cook until the onions start to brown and pour over the beetroot juice and stock. Bring to the boil and allow to cook until the onions are tender, then remove them from the pan and set aside allowing the remaining juices to reduce over a high heat until thick and syrupy. Add the onions back to the pan and set aside.

2. Meanwhile heat a griddle pan until very hot and season the beef. Rub with a little oil and cook for 3 minutes on each side approximately then set aside to rest.

3. For the parsnip crisps, peel, top and tail and shave into slices or shards using a vegetable peeler or mandolin. Heat the vegetable oil and deep-fry the strips of parsnip until golden and crisp (3-4 minutes). Drain on kitchen paper and sprinkle with garlic salt.

4. To serve, slice the steak and place in the centre of each plate. Heat the onions and add a little lemon juice and small knob of butter then spoon over the beef and top with the crispy parsnip.