T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens | ToTT Store

Ingredients

• 400g T-bone steaks
• ½ tsp Crushed pepper
• 2 twigs each of Rosemary and/or thyme
• 1 tbsp Olive oil
• 30g Butter
• 2 tbsp (30g) Unsalted butter
• 1 tbsp (12g) Granulated sugar
• Kosher salt
• Freshly ground black pepper
• 1 tbsp Chopped parsley
• 1 Large parsnips, peeled and sliced into large cubes
• 25g Unsalted butter
• ¼ cup Cream
• 2 bunches Asparagus, woody ends trimmed
• 4 Fresh eggs
• 25g Finely grated parmesan