Dinner

Pan-Seared Beef Steak with Charred Root Vegetable & Brown Butter Sauce

Name: Pan-Seared Beef Steak with Charred Root Vegetable & Brown Butter Sauce
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 beef strip steaks or sirloin steaks (200g each), 1¼ inches thick, room temperature; 1 medium parsnip (about 120g), cut into ¾-inch batons; 150g celeriac (celery root), cut into ¾-inch batons; 1 medium beet (about 100g), cut into ¾-inch batons; 3 tablespoons extra-virgin olive oil, divided; Sea salt and cracked black pepper; 2 tablespoons unsalted butter; ½ cup beef broth (preferably homemade or high-quality); 1 teaspoon fresh thyme leaves; ½ teaspoon Dijon mustard; 1 tablespoon fresh parsley, chopped

A quality beef strip steak or sirloin is seared hard until a mahogany crust forms, then finished in the oven. The pan is deglazed with a German-style beef broth and enriched with brown butter and fresh thyme, creating a luxurious pan sauce. Root vegetables—parsnip, celeriac, and beet—roast alongside until caramelized. This is the core of intermediate cooking: technique-driven, impressive, and deeply satisfying.

835calper serving 45gprotein 23gcarbs 63gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this