Bacon Wrapped Filet with Poached Beets and Parsnip Puree

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
(serves 4)

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)


  1. 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.
  2. 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. 
  3. Remove from water and hand peel skins. This should come easily or a bit more cooking may be necessary. Set aside.
  4. Pressure poach roughly chopped parsnips in salted water for 15 minutes. 
  5. Remove and drain most of the water. Reserve the same amount of water as parsnips 1:1.
  6. Add parsnips to a blender (or use stick blender) with reserved water and puree smooth.
  7. 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
  8. Use a small ring cutter to shape the beets into cylinders, or rough chop if you just want to eat 😉
  9. (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)
  10. Spoon on the parsnip puree, top with beets, and filet. Sprinkle it with chili flakes. Serve!