There are just a few things I am unequivocally not a fan of. These being the middle seat on an airplane, wearing wet socks, and people speeding up when there’s a passing lane, but then slowing down when it ends (like, what gives!?) Then there are things that just need a little finessing and they’ll be just fine. These being my mother in law’s opinion of me, a messy room, and parsnips. Every year I know they’re going to come in the CSA, which is a blessing, of course, but dang it if they don’t have a distinctive flavor that can overpower a dish. Luckily this dish has notes of umami and sweetness to offset the earthiness of the parsnips. You could put any protein with this dish and I am sure it would be good, so I wanted to focus mostly on the protein accompaniments. So here it is, I hope you enjoy!
I used a pressure cooker and sous vide machine for this dish, but they are not completely necessary, just awesome.
Bacon Wrapped Filet with Poached Beets and Parsnip Puree
3 large parsnips
2 cloves fresh garlic, minced
2 tsp Mushroom Umami Seasoning (from Trader Joe’s. Pick this up, trust me! So yum)
¼ cup white wine
⅛ cup cream
3-4 beets, about 1 lb.
Salt and pepper to taste.
4 slices bacon
1 lb filet of beef, sliced 1.5 inch thick
Chili flake to garnish (optional)
- Wrap filet steaks in bacon and hold in place with a toothpick. Season with salt and pepper. Place filets in a freezer bag with a pat of butter and sous vide for 1.5 hours at 126F (or cook some delicious protein however makes you happy). Set aside.
- Pressure poach whole (or halved if larger than 3in in diameter) beets in salt and pepper seasoned water for 10 minutes, or boil in a sauce pan for roughly 25 minutes.
- Remove from water and hand peel skins. This should come easily or a bit more cooking may be necessary. Set aside.
- Pressure poach roughly chopped parsnips in salted water for 15 minutes.
- Remove and drain most of the water. Reserve the same amount of water as parsnips 1:1.
- Add parsnips to a blender (or use stick blender) with reserved water and puree smooth.
- Add puree to a saute with wine, umami, and garlic. Reduce to a thick puree on medium low heat. Add cream. Mix and set aside
- Use a small ring cutter to shape the beets into cylinders, or rough chop if you just want to eat 😉
- (if you did sous vide the meat, Sear the sides in a bit of butter in a skillet, and rest it for a few minutes before slicing)
- Spoon on the parsnip puree, top with beets, and filet. Sprinkle it with chili flakes. Serve!