This is one of our favourite meals and a bit of a treat. The secret is to cook the perfect steak- and this obviously depends on your personal taste. We like it not too well done, juicy and pink.
Please make sure you get organic, and grass fed beef to ensure you’re not eating added hormones and antibiotics.
Ingredients (always organic)
- 2 best quality scotch fillets at room temperature, slightly salted. When selecting your steak at the butcher ask for fillets with no nerves and a nice marbling (fat layers)
- 300g parsnip, peeled and cut into chips size
- Alive Foods ghee for frying
- good quality, organic, grass-fed butter or coconut oil or ghee
- Traditional Sauerkraut (lots of)
- Alive Mustard (can’t go without for this recipe!)
- To make the chips
Heat the oven to 180 degrees, line a baking tray with baking paper. Put the parsnip fries on the tray, drizzle with a little melted ghee and olive oil, season with salt and pepper and roast in the oven for around 30 minutes. We like them slightly browned and caramelised.
For best results to achieve a superior steak make sure to use a cast iron pan. Place the pan on medium heat until it is hot (like a grill), add a little ghee and then place steaks into the pan. We like to add a few sprigs of fresh rosemary as well. Let the fillets fry in the pan, depending on preference and thickness we usually cook it 3 minutes on one side and then 2 minutes on the other. Try to get a nice brown colour on it. If you like it more medium rare, just keep an extra minute or two. You will get to know with practice about the right timing.
Once done take them out of the pan and keep the pan over the flame- now you can deglase the pan with a little stock or water to get all those flavours off the bottom of the pan. After about 1 minute turn of the flame.
Assemble the steak on your slightly warmed plate together with the parsnip chips, a good serve of Traditional Sauerkraut and some Alive Mustard on the side. Goes well with a green salad too.