Ingredients
Spice rub
- 1 tablespoon olive oil
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons soft brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Merlot reduction
- 250 ml (9 fl oz/1 cup) beef stock
- 250 ml (9 fl oz/1 cup) merlot
- 1 teaspoon caster (superfine) sugar
- 4 × 280 g (10 oz) rib eye of beef, bone on (beef cutlets from a rack)
- 450 g (1 lb) parsnips, peeled and chopped
- 50 g (1¾ oz) butter
- 3 tablespoons thick (double/heavy) cream
- 1 tablespoon olive oil
Method
1. Mix all the spice rub ingredients together and rub well into both sides of beef. Cover and allow to rest for 30 minutes.
2. In a small saucepan, add the stock, merlot and sugar and bring to the boil over a high heat. Reduce the heat to medium and reduce the sauce by a third. Season to taste.
3. Put the parsnips in a saucepan, cover with water and bring to the boil. Cook for 15 minutes, or until soft. Drain and purée in a food processor with the butter, cream, and salt and pepper, until smooth and creamy.
4. In a large heavy-based frying pan, heat the olive oil over medium–high heat and sear the beef for 4 minutes on each side for medium–rare, or until cooked to your liking. Remove from the pan and rest for 5 minutes in a warm place.
5. Spoon a dollop of parsnip purée onto a warmed plate, top with a spiced rib eye and ladle sauce over the beef and around the plate.
