Sirloin steak with beer gravy, mashed potato and caramelized parsnip

Name: sirloin steak with beer gravy, mashed potato and caramelized parsnip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g parsnip; 300 g shallot; 50 g unsalted butter or margerine; 3 el Apple syrup; 25 g fresh chives tray; 6 twig fresh thyme; 4 prime rib at room temperature; 800 g fresh mashed potatoes; 2 clove; 300 ml Leffe blond

Potato, red meat and gravy with apple syrup and Leffe Blond beer.

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

Peel the parsnip, cut into pieces of 4 cm and then cut into pieces.
Cut the shallots into pieces. Heat the butter in a frying pan and fry the parsnip and shallot for 20 minutes on low heat.
After 10 minutes add the apple syrup and stir regularly on medium heat so that the syrup can caramelize.
Slice the chives and scoop through. Meanwhile, spray the leaves of the sprigs of thyme.
Heat the butter in a frying pan, sprinkle the entrecotes with salt and pepper and fry in 3 min. Turn halfway.
Remove the meat from the pan and let it rest for 10 minutes under aluminum foil on a plate. Leave the shortening in the pan.
In the meantime, heat the mashed potatoes according to the instructions on the packaging.
Add the thyme and the cloves to the shortening. Fruit for 2 minutes on low heat. Blind with the Leffe blond and apple syrup.
Bring to boil. Turn the heat down and reduce to 1/3. Season with pepper and salt.
Remove the cloves. Serve the sirloin steak with puree, parsnip and gravy.