Seared Ribeye with Parsnip Puree and Port Wine Reduction

24 INGREDIENTS • 6 STEPS • 45MINS

Seared Ribeye with Parsnip Puree and Port Wine Reduction

Savor the elegance of Seared Ribeye with Parsnip Puree and Port Wine Reduction. This gourmet dish features a perfectly cooked ribeye, creamy parsnip puree, and a rich port wine sauce, complemented by roasted mushrooms and parsnips. Perfect for special occasions!
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Savor the elegance of Seared Ribeye with Parsnip Puree and Port Wine Reduction. This gourmet dish features a perfectly cooked ribeye, creamy parsnip puree, and a rich port wine sauce, complemented by roasted mushrooms and parsnips. Perfect for special occasions!


How To Make Seared Ribeye with Parsnip Puree and Port Wine Reduction



Preparing the Parsnip Puree

Boil diced parsnips in salted water until tender. Blend with heavy cream and butter until smooth, then season with salt and pepper for a creamy, flavorful base.

Making the Port Wine Reduction

Simmer port wine and beef stock until reduced by three-quarters. Whisk in butter for a silky, rich sauce that complements the ribeye perfectly.

Roasting the Mushrooms

Sear trumpet mushrooms until golden, then add morel mushrooms and cook until crispy. Finish with butter and season with salt and pepper for an earthy side.

Roasting the Parsnips

Sear baby parsnips in a skillet, then roast in the oven until tender. This adds a sweet, caramelized element to the dish.

Cooking the Ribeye

Season ribeye with salt and pepper, sear in a hot skillet, and baste with butter and rosemary. Finish in the oven to your desired doneness, then let it rest before slicing.

Assembling the Dish

Spread parsnip puree on a plate, place the ribeye on top, and add roasted mushrooms and parsnips. Drizzle with port wine reduction and, if desired, shave black truffle over the top for an extra touch of luxury.

Ingredients & Substitutions

  • Ribeye Steak: Substitute with filet mignon or New York strip for a different cut.
  • Port Wine: Use red wine for a less sweet reduction.
  • Trumpet and Morel Mushrooms: Replace with shiitake or cremini mushrooms if unavailable.
  • Black Truffle: Omit or use truffle oil for a similar aroma.

Tips & Suggestions

  • Steak Doneness: Adjust cooking time for preferred doneness; use a meat thermometer for accuracy.
  • Puree Consistency: Add more cream for a smoother texture if needed.
  • Sauce Thickness: Ensure reduction is thick enough to coat the back of a spoon.

Frequently Asked Questions



Can I Prepare Components in Advance?

Yes, the parsnip puree and port wine reduction can be made ahead and reheated before serving.

How Do I Store Leftovers?

Store steak and sides separately in the fridge. Reheat gently to maintain texture and flavor.

What Can I Serve with This Dish?

Pair with a simple green salad or roasted vegetables for a complete meal.

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45MINS

Total Time

$7.47

Cost Per Serving

Ingredients

Servings
2
us / metric
Parsnip Purée
Kosher Salt
to taste
Kosher Salt
Parsnip
1
Parsnip, peeled, diced
Heavy Cream
1 1/2 cups
Heavy Cream
Butter
2 Tbsp
Butter
Ground White Pepper
1 pinch
Ground White Pepper
Port Wine Reduction
Port Wine
1/2 cup
Port Wine
Beef Stock
1/2 cup
Beef Stock
Butter
3 Tbsp
Butter
Roasted Mushrooms
Neutral Oil
1 Tbsp
Neutral Oil
King Oyster Mushroom
1 2/3 cups
King Oyster Mushrooms
cut in half and scored on both sides
Fresh Morel Mushrooms
1 1/2 cups
Fresh Morel Mushrooms
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Butter
1 Tbsp
Butter
Roasted Parsnips
Baby Parsnip
3
Baby Parsnips, cut into very thin wedges
or 1 large Parsnip
Neutral Oil
1 Tbsp
Neutral Oil
Kosher Salt
to taste
Kosher Salt
Ribeye
Boneless Ribeye Steak
1
(12 oz)
Boneless Ribeye Steak
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Grapeseed Oil
1 1/2 Tbsp
Grapeseed Oil
Butter
3 Tbsp
Butter
Fresh Rosemary
1 sprig
Fresh Rosemary
Assembly
Black Truffle
to taste
Black Truffles
optional
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Cooking Instructions

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step 1
Parsnip puree: Bring a small pot of water over medium high heat to a boil. Generously Kosher Salt (to taste) the water and add the diced Parsnip (1). Cook until fork tender, about 10 minutes. Drain the water and add the parsnips to a high powered blender along with the Heavy Cream (1 1/2 cups) and Butter (2 Tbsp). Season and adjust for seasoning with Ground White Pepper (1 pinch).
step 2
Port wine reduction: In a large saucepan over medium high heat, combine the Port Wine (1/2 cup) and Beef Stock (1/2 cup). Bring the mixture to a boil and continue cooking until reduced by ¾. Remove the pan from the heat and slowly whisk in the Butter (3 Tbsp) until fully incorporated.
step 3
Roasted mushrooms: Preheat oven to 400℉. Place a large skillet over medium high heat. Add the Neutral Oil (1 Tbsp) and sear off the King Oyster Mushrooms (1 2/3 cups) on both sides until golden brown. Add the Fresh Morel Mushrooms (1 1/2 cups) to the pan and continue cooking until crispy. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) and finish by adding the Butter (1 Tbsp) to the skillet and basting the mushrooms as the butter melts.
step 4
Baby parsnips: Place a large skillet over medium heat. Add the Neutral Oil (1 Tbsp) to the skillet and sear the Baby Parsnips (3) until browned on all sides. Place the skillet in the oven and continue cooking until the parsnips are tender, about 10 minutes. Season with Kosher Salt (to taste).
step 5
Ribeye: Place a large cast iron skillet over medium high heat. Season the Boneless Ribeye Steak (1) liberally with Kosher Salt (to taste) and Ground Black Pepper (to taste). Drizzle the Grapeseed Oil (1 1/2 Tbsp) over the steak to coat completely. Place the steak in the skillet and cook until golden brown and a crust begins to form, about 2 minutes, flip and continue cooking on the other side. Add the Butter (3 Tbsp) and Fresh Rosemary (1 sprig) to the skillet and baste the steak as the butter melts in the pan. Place the skillet in the oven and continue cooking until the internal temperature reaches 120℉, about 4 minutes. Let the steak rest for 10 minutes before slicing.
step 6
Assembly: Place a large spoonful of parsnip puree on the bottom of the plate and lay the ribeye on top. Add the roasted mushrooms and parsnips and finish by drizzling the wine reduction over the plate. Shave Black Truffles (to taste) over the top if desired.
step 6 Assembly: Place a large spoonful of parsnip puree on the bottom of the plate and lay the ribeye on top. Add the roasted mushrooms and parsnips and finish by drizzling the wine reduction over the plate. Shave Black Truffles (to taste) over the top if desired.

RECIPES TAG

American
Gluten-Free
Beef
Date Night
Shellfish-Free
Dinner
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