Ingredients

• 1.5kg parsnips, peeled, cut into 3cm pieces
• 75g (1/4 cup) sour light cream
• Salt & freshly ground black pepper
• 1 bunch baby beetroots
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 tablespoons fresh rosemary leaves, chopped
• 4 (about 150g each and 1.5cm-thick) boneless beef sirloin steaks (New York cut)
• 4 sprigs of rosemary, to serve

Method

• Step 1 Cook parsnips in a large saucepan of boiling water for 15-20 minutes or until tender. Drain well and return to pan. Mash until almost smooth. Add sour cream and mash until well combined. Season with salt and pepper.
• Step 2 Meanwhile, cook beetroots in a large saucepan of boiling water for 20 minutes or until tender. Run beetroots under cold running water until cool enough to handle. Use rubber gloves to peel the skin from the beetroots.
• Step 3 While beetroot is cooking, combine oil, garlic and rosemary in a bowl. Set aside for 10 minutes. Brush both sides of steaks with a little oil mixture. Heat a frying pan over high heat. Season steaks with salt and pepper. Cook steaks in pan for 2 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil. Set aside for 3 minutes to rest.
• Step 4 Place steaks on plates with parsnip mash and beetroots. Drizzle remaining oil mixture over top. Top with a sprig of rosemary and serve.