Steak with Parmigiano Reggiano & Onion Jus

• Cut the head of the broccoli into florets and dice the stem.
• Add the broccoli to the potatoes and boil for 5 – 7 minutes.
• Reserve some of the cooking liquid, then drain and set aside.
• Meanwhile, halve the parsnip lengthways or cut any thicker parsnips into quarters.

Did you know... the broccoli in this recipe contains phosphorus, a mineral that helps to keep bones and teeth strong.

• Heat a drizzle of olive oil in a deep frying pan over medium-high heat and 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, prepare the stock.
• Slice the onion into half-rings.

• Melt a generous knob of butter in a frying pan over medium-high heat.
• When the butter is nice and hot, fry the steak with the onion for 1 – 3 minutes per side, or until cooked as preferred.
• Remove the steak from the pan and allow to rest under aluminum foil.

• To the onion, 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 and the potatoes with the mascarpone, the rest of the mustard and a splash of milk or cooking liquid as preferred.
• Season to taste with salt and pepper.