Sirloin with Pan-Fried Parsnip and Artichoke

By Dixie Elliott

Sirloin with Pan-Fried Parsnip and Artichoke
Sirloin with Pan-Fried Parsnip and Artichoke recipe, brought to you by MiNDFOOD.

Instead of serving steak with the potato wedges try a mix of parsnips and artichokes. But ensure they are firm, unmarked and with uniformed colouring. Finish with a dot of herb butter for an extract hit of fresh flavour.

Serves 4

125g butter, at room temperature

1 tbsp tarragon, finely chopped

2 tsp capers, finely chopped

1 tsp dijon mustard

1 tsp brandy

1 tsp tomato sauce

1 small eschallot, finely chopped

2 tbsp olive oil

20g butter (extra)

3 parsnips, trimmed, peeled

8 jerusalem artichokes,

trimmed, peeled

4 sirloin steaks (or fillet steaks)

salt and pepper, to season

1 To make herb butter, put butter, tarragon, capers, mustard, brandy, tomato sauce 
and eschallot in a bowl and stir until 
well combined. Spoon mixture onto 
a piece of baking paper and form a roll. 
Roll paper, securing ends, and refrigerate.

2 Heat 1 tbsp of the oil and butter 
(extra) in a non-stick frying pan over medium heat. Add parsnip and artichoke. Cook, stirring often, for 8–10 minutes 
or until golden and cooked through.

3 Meanwhile, heat a chargrill pan 
over high heat. Brush with remaining oil. Season steaks with salt and pepper. 
Cook 2 steaks for 3–4 minutes each side for medium-rare, or cook to your liking. Cook remaining steaks. Serve steaks with pan-fried vegetables and herb butter on top.


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