Veal tri tip with parsnips, red onions and mountain thyme jus

Recipe for 4 persons

Veal tri tip

2 tbsp Sunflower oil
500 g Veal tri tip
Salt and pepper

Heat the oil in a frying pan. Place the veal tri tip in the pan and sear over high heat for one minute on each side. Roast the veal in the oven at 80°C until it reaches a core temperature of 52°C. Remove, leave to rest for a few minutes and slice across the grain of the meat.

Parsnip puree

250 g Parsnips, peeled
30 g Butter
100 g Vegetable stock
Salt and pepper

Heat the butter in a high-sided pan. Cut the parsnips into cubes and sauté in the butter. Add the bouillon and cook the parsnips until soft. Puree finely in a blender and season with salt and pepper.

Roast parsnips

200 g Parsnips, peeled
20 g Sunflower oil
Salt and nutmeg

Cut the parsnips into bite-size pieces. Heat the sunflower oil in a frying pan and add the parsnips. Fry the parsnips over medium heat until golden brown. Season with salt and nutmeg.

Parsnip crisps

One Parsnip
Deep-fat fryer

For the crisps, use a slicer or a slicing machine to cut a large parsnip into thin slices and fry at 130 degrees until golden brown. Season with a little salt and drain on household paper.

Red onions

100 g Red onions
70 g Raspberry vinegar
10 g Cane sugar
Salt

Cut the onions into small segments. Bring the sugar and vinegar to the boil in a sauté pan. Season with salt, add the onion segments, bring back to the boil, then remove from the heat. Cover and leave to stand for approx. 15 minutes.

Chickweed oil

150 g Chickweed
200 g Sunflower oil

Wash the chickweed. Heat the oil to 60°C and blend with the chickweed until the chickweed has dissolved. Pass through a fine sieve and place immediately in a cool dark place.

Mountain thyme jus

150 g Veal jus, reduced
3 sprigs Mountain thyme

Bring the veal jus to the boil with the thyme and let it simmer on a very low heat for about 15 minutes.

Serving

Spoon some parsnip puree onto the right-hand side of the plate. Garnish the puree with chickweed, red onions and parsnip crisps. Place the roast parsnips in the middle of the plate, place the meat on top and garnish with parsnip crisps. Finally, drizzle the chickweed oil and thyme jus freely over the puree and the meat.

Shopping list

500 g Veal tri tip
250 g Sunflower oil
600 g Parsnips
100 g Vegetable stock
100 g Red onions
30 g Butter
150 g Veal jus, reduced
70 g Raspberry vinegar
3 sprigs Mountain thyme
20 g Cane sugar
200 g Chickweed
Salt, pepper and nutmeg