Steak Parsnip Puree & Asparagus Blue Cheese Crumble Bake

Serves 4

Parsnip Puree
4 Parsnips, peeled, diced and boiled until cooked through
50g butter or ¼ cup olive oil
salt to season

Strain the parsnips, place in a blender with the butter or oil and whiz until smooth. Season to taste, I added 1 teaspoon salt.

Asparagus Blue Cheese Crumble Bake
4 bunch asparagus, trimmed
¼ cup walnuts, finely chopped
¼ cup sunflower seeds, finely chopped
2 garlic cloves, crushed
small bunch thyme, leaves removed from stalks and finely chopped
½ block blue cheese, I used Roquefort

Preheat the oven to 200°C. Combine walnuts, sunflower seeds, garlic and thyme. Place asparagus in a baking dish, top with the crumble mixture and crumble the blue cheese over, drizzle with a little olive oil. Bake for 20mins

4 portions, I used eye fillet

Take your steak out of the fridge at least a couple of hours before cooking to allow it to warm up to room temperature.

Heat a fry pan to a med high heat, add either butter or oil and place the steaks in the pan cook for 4 mins then flip and cook for another 4 mins, place the steak in the oven and cook for 5-8 minuets depending on how you like it done. Remove from oven, rest for 5 mins before serving. Season once rested.


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