To roast the parsnip, heat 1 tbs oil and butter in a small ovenproof sauté pan. Add the parsnips and sauté for 3-4 minutes.
In a separate small sauté pan heat 1 tbs oil for the gratin.
Cook the leek for 1-2 minutes to soften. Stir in the cream, then the potatoes and season.
Place 2 x 7.5cm/3in cooking rings in a medium gratin dish and fill with the potato mixture.
Place the parsnips and potatoes in the oven and bake for 10-12 minutes or until cooked through and tender.
Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one-third with vegetable oil and heat. To test if the oil is at the correct temperature, drop a small cube of bread into the oil. If it turns crisp and golden the oil is ready to use. (CAUTION: Hot oil is very dangerous and should not be left unattended.)
Heat a griddle pan and brush with oil.
Season the steak and griddle on each side for 1˝ minutes for rare, 2 minutes each side for medium and 2˝ minutes each side for well done.
Meanwhile, deep-fry the leeks until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
Using tongs, remove the steak from the pan and set aside on a plate to rest.
Pour the wine and balsamic vinegar into the griddle pan in which the steak was cooked.
Simmer until reduced by one-third. Stir in the butter.
Season the parsnips.
To serve, transfer the potato gratin to the serving plate using a fish slice. Carefully remove the metal ring. (CAUTION: the metal ring will be extremely hot, so use a cloth to protect your hands.)
Place the steak on the gratin, topped with deep-fried leeks and the parsnips to the side. Drizzle with jus and serve.
Servings: 2
Yield: 1
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
