T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens
Savour a piece of juicy and flavourful T-Bone Steak seasoned with rosemary, pepper and served with Parsnip Puree, Carrots and Seasonal Greens for dinner.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Zip-top bag
- Skillet
- Blender
- Food processor
- Pot
- Stove
- Grater
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Kitchen timer
- Paper towel
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
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