Steak with Mascarpone-Broccoli Purée
with Parmigiano Reggiano, parsnip & onion jus
Did you know that mascarpone is considered a fresh cheese, just like cottage cheese, cream cheese and fresh meikaas? If the cheese production doesn't include maturation, then it is classified as a fresh cheese.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Steak
250 g
Broccoli
½ piece
Parsnip
1 piece
Red onion
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
2 teaspoon
Wholegrain mustard
¼ tablespoon
Balsamic vinegar
50 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature (see Tip). Season the steak with salt and pepper.
- Boil plenty of water in a pot or saucepan for the broccoli.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli for 4 – 6 minutes, then drain and set aside, covered.
Tip: for the best result, do this 30 - 60 minutes before you start cooking.
- Halve the parsnip lengthways or cut any thicker parsnips into quarters.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the parsnip for 12 – 15 minutes until golden brown, covered.
- Season to taste with salt and pepper, then set aside over low heat until serving.
- Meanwhile, slice the onion into half rings. Prepare the stock.
- Melt a generous knob of butter in a frying pan over medium-high heat. When the butter is nice hot, fry the steak for 1 – 3 minutes per side, or until cooked as preferred.
- Remove the steak from the pan and allow to rest under aluminum foil.
- Add a knob of butter, the balsamic vinegar, the stock and half of the mustard.
- Bring to a boil and allow to reduce gently over medium-low heat until serving.
- Mash the broccoli with the mascarpone and the rest of the mustard. Season to taste with salt and pepper.
- Serve the broccoli purée on plates, topped with the steak and the onion jus.
- Serve the parsnip alongside.
- Grate the Parmigiano Reggiano directly over to finish.