This month's meal from The Brown Paper Bag's nutritionist, Jacqueline Alwill is a meal to energise, warm and ground you for the winter months to come...
30 Minutes. Gluten Free. Sugar Free.
2 x beef eye fillet steaks (175g each)
1 1/2 white miso paste
1 tablespoon butter portions
2 teaspoons black sesame seeds
2 teaspoons sesame oil
1 clove of garlic
2 small parsnips (450g)
1 eggplant (350g)
4 sprigs of chives
(olive oil, salt and pepper not provided)
Preheat oven & make butter
Preheat the oven to 220ºC degrees. If you need to, place butter in a small ramekin and put in the oven for 1 minute to soften (or use your microwave). Combine butter with miso paste and whisk together.
Make eggplant chips
Line a baking tray with greaseproof paper. Slice eggplant in to thin chips, 3 - 4mm thick and arrange slices on a tray. Drizzle with oil and sprinkle with salt. Bake in the oven on the middle rack for 12 – 15 minutes or until crisp.
Make sesame parsnip
Peel parsnips and julienne into half cm thick matchsticks (see cover photo). Crush garlic. Heat a fry pan over a medium high heat. Heat the sesame oil, add the garlic, stir and add the parsnip. Toss through, cover with a lid and cook for a further 3 minutes. Remove the lid and toss through the sesame seeds. Cover and set aside until ready to serve.
Cook eye fillet
Place a drizzle of olive oil in a pan on a high heat. Remove plastic wrap from around the beef fillet and season with salt and pepper. Sear in the pan for 2 minutes each side for rare or 4 minutes each side for medium. Brown edges, cover with foil and allow to rest for 5 minutes before serving.
When ready to serve, arrange the parsnip, beef and eggplant chips on the plate. Top the beef with the miso butter and chives, trimmed and cut in half.
This recipe was created by Jacqueline Alwill (The Brown Paper Bag's nutritionist). For more information visit www.thebrownpaperbag.com.au
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