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Fillet Steak with Red Wine Sauce, Parsnip Mustard Mash and Asparagus

We celebrated our 18th Valentine's day together this year and it was the first-time I've cooked for hubby on Valentine's, normally hubby cooks, but not this year.

If we don't go out for a meal, hubby will cook us a nice sirloin steak with peppercorn sauce, but this year I wanted to do something different, but something simple as I am still learning how to cook.  So I decided to stick to steak, but fillet as we've never had that at home before, along with parsnip and mustard mash (I've done this once before which tastes amazing), and Asparagus fried with sesame seeds. I cheated with the stuffed mushroom, as that was Tesco brought, but the rest, I made from scratch.


Fillet Steak:
2 fillet steaks.
Bunch of Asparagus
2 teaspoons Sesame seeds
1 teaspoon sesame oil
1 teaspoon of dark soy sauce
750g of Parsnips.
1 tablespoon of honey mustard
2 tablespoons of
Wholegrain mustard
85g butter
Red Wine Sauce:
Half a cup of Merlot red wine
Quarter cup of balsamic

Should take appox. 20 minutes.

First get the parsnips chopped in half and sliced. Boil the kettle and pour into the saucepan, add some salt and bring to boil. Add the sliced parsnips, and leave to boil for 10-15 minutes, until tender.

In the meantime, spread olive oil, salt and pepper over both sides of the steaks.  Heat your frying pan on a medium-high heat, and place the steaks into the hot frying pan. Cook for 4-5 minutes on each side, or until preferred choice.

Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.

Remove the steaks from the frying pan and place them onto a warmed plate.  Then using the same frying pan, reduce the heat to medium-low and then add the red wine and balsamic and cook until the sauce is reduced down.

Whilst the red wine sauce is reducing down, heat the sesame oil in a skillet over medium-high heat. Add the asparagus to the skillet, season with salt and cook for about 5 minutes. Remove from heat; toss with the dark soy sauce and sesame seeds to serve.

Drain your parsnip, transfer into a bowl, along with the Dijon mustard, honey mustard, butter and a bit of seasoning, then mix and mash.

Plate the fillet steak, the parsnip mash and the asparagus and pour over the red wine sauce over your steak. Enjoy.

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