Ingredients
10 total- 4 rump steaks
- 6 tbsp of extra virgin olive oil
- 750 g of parsnips, trimmed, peeled and cut into thin strips
- 1 knorr rich beef stock pot
- 1 tbsp of gluten-free flour or corn flour
- 1 tbsp of sun-dried tomato paste
- 240 g of sun-dried tomatoes, drained (optional)
- 3 bay leaves
- 1 tbsp of thyme, leaves roughly chopped
- 240 g of baby spinach
Method
6 stepsStep 1
Preheat oven to 220°C/200°C fan/gas 7. Place the steaks onto a plate, then drizzle over 2tbsp of the olive oil, rubbing all over the steaks. Season on both sides and set aside.
Step 2
Place the parsnips into a non-stick oven tray, drizzle over 2tbsp of oil, add seasoning and toss to coat each parsnip well. Pop in the oven for 25-30 mins until golden.
Step 3
While the parnsips are cooking, put a large non-stick frying pan onto a high heat. Once hot, add the steaks – they should sizzle immediately! Cook each side for 2 mins for rare, 3 mins for medium and 4 mins for well done. Don't touch the steaks between turning. Once cooked to your liking, transfer to a plate and cover with foil to rest – don't skip this bit!
Step 4
In the steak pan, add the stock pot and flour and dissolve in 500ml hot water. Add the tomato paste, sun-dried tomatoes (if using), bay leaves and thyme. Allow to boil and thicken for 2 mins, then turn the heat to a very low simmer.
Step 5
In a wok or large pan add the remaining 2tbsp oil along with the spinach and some seasoning and cook on a very high heat until the spinach wilts, then turn to a very low heat.
Step 6
When the time is up, remove the parsnip fries from the oven and serve onto plates with the spinach and steak – you can either keep it whole or slice it. Spoon over the sauce, removing the bay leaves.