Boil the parsnips in water and a pinch of salt until cooked through and can be easily pierced with a knife. Remove from the heat, drain, add a dollop of butter, a pinch of salt and pepper and mash.
Meanwhile, prepare the mushroom and red wine sauce:
Melt the butter in a medium-sized saucepan on the stovetop, then fry the mushrooms gently for 2-3 minutes, add in the garlic and fry for a further minute, then pour in the red wine. Reduce the heat and let the mixture simmer gently so that the red wine reduces and the alcohol boils off, another 5-7 minutes. Remove, check for seasoning and set aside.
Then, cook your steak:
Heat a medium-sized pan on the stovetop, along with 1-2 Tbsp olive oil, until the oil is very hot. Test the temperature by touching the oil with one corner of the steak, if it sizzles strongly then it is hot enough to cook the steak.
Season your steak with salt and pepper, and fry for about 4 minutes on each side (will vary depending on the thickness of your steak). Turn the steak only once, and make sure it is golden on one side before turning. Remove from the pan, and rest for a few minutes before serving on warmed plates with the parsnip puree and mushroom sauce. Serving suggestion:
Serve with a side of green peas.
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Reprinted with permission of Sarah Graham
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