Cooking Instructions
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Step 1
Peel the
Parsnips (4 1/2 cups)
and cut them into small chunks. Fill a small saucepan with the
Milk (1/3 cup)
and boil the parsnips in the milk. This will become the puree.
Step 2
Drain the parsnips, keeping about 1/3 of the milk, and pop them into a blender. Add the milk into the blender to make it creamy. Add it in slowly and adjust according to your preferences.
Step 3
Throw the
Salted Butter (1/2 cup)
into the blender and blend until smooth and creamy. Season with salt and pepper.
Step 4
Using a frying pan, roast the
Beef Tenderloin Steaks (4)
in butter.
Step 5
Add the
Chanterelle Mushrooms (9 1/4 cups)
and
Fresh Thyme (to taste)
when you flip the tenderloins. Cut the
Garlic (1 clove)
into small slices and add to the frying pan.
Step 6
Serve the parsnip puree in the center of the plate, place the beef tenderloin steaks on top and the chanterelle mushrooms around the plate.
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