T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

< Back to Recipe Listings

T-Bone Steak with Parsnip Puree, Carrots, and Seasonal Greens

by Michele Ow

Savour a piece of juicy and flavourful T-Bone Steak seasoned with rosemary, pepper and served with Parsnip Puree, Carrots and Seasonal Greens for dinner.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 3 hrs 50 mins Ready in : 4 hrs mins Serves : 2 Servings


  • T-Bone Steak
    • 400g T-bone steaks
    • ½ tsp Crushed pepper
    • 2 twigs each of Rosemary and/or thyme
    • 1 tbsp Olive oil
    • 30g Butter
  • Carrots
    • 2 tbsp (30g) Unsalted butter
    • 1 tbsp (12g) Granulated sugar
    • Kosher salt
    • Freshly ground black pepper
    • 1 tbsp Chopped parsley
  • Parsnip Puree
    • 1 Large parsnips, peeled and sliced into large cubes
    • 25g Unsalted butter
    • ¼ cup Cream
  • Seasonal Greens
    • 2 bunches Asparagus, woody ends trimmed
    • 4 Fresh eggs
    • 25g Finely grated parmesan


  1. Vacuum each steak with the ingredients and cook in the sous vide at 56 °C for 90 minutes.
  2. When cooked, pat dry and sear.


  1. Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag.
  2. Place carrots in the sous vide for 1 hour at 85C.
  3. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
  4. Season to taste with salt and pepper, stir in parsley, and serve.


  1. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique water bath at 85C and set the timer for 1 hour.
  2. When the time is up, transfer the entire contents of the bag to a blender or food processor. Purée until smooth.
  3. Season to taste with nutmeg, salt and pepper. Serve.


  1. Sous vide asparagus for 5m @ 85C.
  2. Sous vide eggs for 60m @ 60C.
  3. Serve egg and grate parmesan over asparagus.
Love this? Share it!
This entry was posted in . Bookmark the permalink.