Yinarr Meal Pantry

INGREDIENTS

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4 Beef Eye Fillets (wide cut  or purchase an eye fillet and cut wide yourself)j

7 Parsnips (peeled and chopped)

1/4 Cup Coconut Cream

Garlic (crushed and finely diced)

1 Tablespoon Coconut Oil

500 ml Parsnip Stock

Salt

Ground Pepper

Flower Petals (garnish)

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METHOD

​Place parsnips in a large saucepan of salted water and boil until tender.  Drain and set aside the parsnip stock.

 

In a large hot fry pan  add Coconut Oil, Salt and Pepper, Garlic and then sear Fillets on all sides.  Cook for approximately 6 minutes basting with Parsnip stock when Fillets stick to pan bottom.  Remove and place Fillets on oven tray and cook in a 200 degree Celsius oven for a further 5 minutes.  Add remaining Parsnip stock to frying pan and gently cook until all the meat lifts from the base of the pan.  Salt and Pepper to taste.  Serve Jus in small bowls or espresso cups with the meal.​

While Fillets are in the oven, mash the parsnip with Coconut milk.  Arrange Fillets and Parsnip mash on serving plates, place Jus cup on the plate and sprinkle Flower petals around plate edge.  Serve with crisp green Salad.  Serves 4 people.​​