Steak with Purple Carrots, Walnuts & Cranberry Buerre Noisette

Prepare Ingredients:

Preheat oven to 180°C. Wash the fresh produce. Peel carrots and parsnips. Remove ends and cut carrots in ½ lengthwise and parsnip in ¼ cutting middle core out of parsnip. Cut tomato in ½. Remove thyme leaves and discard the stalks.

Roast Veg:

Place parsnips, carrots, and tomatoes on a lined baking tray and toss with olive oil, thyme, salt and pepper. Bake for 25 minutes, until tender.

Cook Steak:

Pat steak dry on paper towel. Season steak on both sides with salt. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes or to your preferred doneness. Remove from pan and allow to rest.

Make Sauce:

Place pan used to cook steaks back over medium heat and add butter. Cook butter until it begins to turn brown, about 2-3 minutes. Add shallots to taste, walnuts, and cranberries to pan and cook for an additional minute, or until walnuts are toasted. Add 2 Tbsp. water and stir. Season with a pinch of salt and pepper. Remove from heat and reserve.

You Plate It:

Slice steaks as desired. Make a bed of carrots and parsnip on plates, add tomatoes and top with steak and garnish with walnut/cranberry sauce. Enjoy!