NUTRITION

SERVINGS

INGREDIENTS

1 cup parsnips

6.5 oz beef tenderloin steak

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp ghee

1 clove garlic

1 sprig fresh rosemary

1 sprig fresh thyme

1 medium shallot

0.25 cup dry red wine

0.25 cup beef bone broth

1 tbsp ghee

1 cup asparagus spears

PREPARATION

• 1

  Peel and chop parsnips, then boil in salted water for 15 minutes until completely tender.

• 2

  Season the beef tenderloin generously on all sides with sea salt and black pepper.

• 3

  Heat avocado oil in a cast-iron skillet over high heat until it begins to shimmer.

• 4

  Sear the steak for 3 to 4 minutes per side to develop a deep, caramelized crust.

• 5

  Lower the heat to medium and add one tablespoon of ghee, smashed garlic, rosemary, and thyme to the pan.

• 6

  Baste the steak continuously with the foaming herb butter for 2 minutes, then remove it to a plate to rest.

• 7

  Sauté the minced shallots in the same skillet until translucent, then deglaze with red wine while scraping the pan.

• 8

  Reduce the wine by half, pour in the bone broth, and simmer until the liquid thickens into a glossy glaze.

• 9

  Drain the parsnips and blend them with the remaining tablespoon of ghee until the texture is smooth and velvety.

• 10

  Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

• 11

  Spoon the parsnip puree onto a plate, top with the rested steak, and drizzle the red wine reduction over the top.

• 12

  Serve immediately alongside the steamed asparagus for a complete gourmet meal.