Ingredients

• 1 cup (250ml) white wine vinegar
• 2 tablespoons caster sugar
• 9 sprigs thyme
• 200g beetroot, peeled, thinly sliced
• 3 radishes, trimmed
• 900g piece beef eye fillet
• 1/4 cup (60ml) grapeseed oil
• 2 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 2 sticks celery, coarsely chopped
• 200ml red wine
• 50ml vinegar
• 2 Continental beef stockpots, dissolved in 1L of boiling water
• 1 teaspoon Vegemite
• 1 tablespoon brown sugar
• 170g butter, chopped
• 12 Dutch carrots, peeled, trimmed, halved lengthways
• 2 garlic cloves
• 70ml olive oil
• 550g parsnips, peeled, coarsely chopped
• 3 cups (750ml) milk
• 45g macadamia nuts
• 1/3 cup finely chopped parsley

Method

• Step 1 To make the beetroot pickle, place 225ml of the white wine vinegar, caster sugar, 3 sprigs of thyme and 65ml water in a saucepan. Bring to the boil over high heat. Place beetroot in a small bowl. Pour over pickling liquid and set aside.
• Step 2 Thinly slice the radish and place in a bowl of iced water.
• Step 3 Preheat oven to 180C. Slice beef into 6 even steaks, reserving the trimmings. Use kitchen string to tie the steaks around the middle to keep their shape when cooking. Set aside.
• Step 4 To make the jus, Heat 1 tablespoon of grapeseed oil in a medium saucepan over high heat. Add beef trimmings and cook for 5 mins or until browned. Add another tablespoon of grapeseed oil along with carrot, onion and celery and cook for 5 mins or until softened. Add wine and simmer for 2 mins or until reduced by 2/3. Add vinegar and simmer for a further 2 mins or until reduced by 2/3. Add stock and simmer for 30 mins. Remove from heat and strain into a clean saucepan. Simmer sauce over medium heat for 10 mins or until the sauce has reduced and coats the back of a spoon. Whisk in vegemite and brown sugar. Remove from heat. Whisk in 20g butter, season with salt and pepper and set aside, keeping warm.
• Step 5 Meanwhile, for the carrots, place them in a roasting pan along with garlic, remaining thyme and 1 tablespoon olive oil. Season with salt. Roast in the oven for 25-30 mins or until golden and crisp. Keep warm.
• Step 6 To make the parsnip and macadamia puree, place the parsnips and 375ml milk in a saucepan and set over medium heat. Cover and allow to simmer until soft, about 20 minutes.
• Step 7 While the parsnips are cooking, place macadamia nuts, remaining 50ml olive oil, 50 ml water and remaining 25ml white wine vinegar in a food processor and process until smooth. Season with salt.
• Step 8 Remove cooked parsnips from heat, drain, reserving 100ml cooking liquid. Transfer parsnips to the food processor with the macadamia puree. Add remaining 150g butter, 375ml milk and seasoning. Process until smooth adding some reserved cooking liquid if necessary. Pass through a drum sieve or strainer, season and set aside, keeping warm.
• Step 9 Season steaks with salt and pepper and drizzle with remaining grapeseed oil. Heat a frying pan over high heat. Cook steaks for 2 mins each side or until browned. Place frying pan in the oven and cook for 5 mins for medium, or until cooked to your liking. Remove from the oven and set aside to rest.
• Step 10 To serve, spread parsnip and macadamia puree on serving plates. Top with steak. Serve with carrots, pickled beetroot and radish and spoon over the jus. Season steak with sea salt and parsley.