Wagyu Sirloin & Parsnips

Cook Time 30 minutes

Servings 2


For the Parsnip Puree

200g parsnips, peeled and chopped (reserve peelings for crisps)

100ml whole milk

100ml water

50ml butter


For the Wagyu Sirloin

200g Wagyu Sirloin (Preferably Blackmore Wagyu)

1 pickling onion, cut in half core left in

75ml parsnip puree

30g butter, unsalted

1 thyme sprig



For the parsnip puree, place a pot over medium heat, add the water, milk, butter and a pinch of salt. Bring to the boil and add your parsnips and cook covered until they become completely tender. Strain off the liquid and reserve for later.

Transfer the parsnip to a blender and blend until completely smooth, using the reserved liquid to adjust the consistency.

Make sure your steaks are out at room temperature for at least 30 minutes before cooking. This will help your centre to be hot and the steak to be evenly cooked through.

Heat your sauté pan over a medium heat, then add half your butter, add your steaks to the pan and season the top generously with salt.

Add your onion and thyme to the pan and add the last of your butter.

As the steak is cooking adjust the heat on the pan if necessary and continuously baste the steak with the butter from the pan.

If you like your steaks medium rare as I recommend, then you’re looking at about 4 minutes first side on a medium to low heat, basting constantly before turning over and cooking for a further 2 ½ minutes.

Heat your parsnip puree ready for plating.

Once turned continue to baste with the butter until ready and take out the pan and rest.

Plate up!


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