Roasted entrecote with parsnip puree

Squeeze the clove of garlic over a deep plate. Stir in the cinnamon spices with balsamic vinegar, olive oil and some salt. Roll the entrecotes through this mixture and let them marinate for 15 minutes at room temperature.

Meanwhile, peel the parsnips with a peeler and cut into cubes. Chop the onion. Heat the herb butter from the prime ribs in a pan and pour the parsnip and onion through. Bake for 2-3 minutes on a low heat. Sprinkle some salt and pepper and pour the milk. Pre-season the parsnip without the lid in 15 minutes.

Meanwhile, bake the entrecotes in a hot grill pan in 4-6 minutes brown and still red or rosé inside. Turn the entrecotes after 2-3 minutes. Let the baked sirloin steak rest for 5 minutes under aluminum foil. Pour the fond into the shortening and reduce to a nice gravy on high heat.

Puree the parsnip with liquid with the hand blender into a smooth, creamy puree. Let the puree be stirred until the thickness is good. In the meantime cut the sirloin steak into slices. Put the parsnip puree on warm plates and place the slices of sirloin steak next to it. Spoon some gravy over the meat and add the rest. Delicious with red cabbage salad.