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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.
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.
Salted Butter (1/2 cup)
into the blender and blend until smooth and creamy. Season with salt and pepper.
Using a frying pan, roast the
Beef Tenderloin Steaks (4)
Chanterelle Mushrooms (9 1/4 cups)
Fresh Thyme (to taste)
when you flip the tenderloins. Cut the
Garlic (1 clove)
into small slices and add to the frying pan.
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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