It’s classic steak and mash with a twist: sweet parsnip, crunchy green beans and red wine gravy make this dish a bit special
- 4 large parsnips, cut into chunks
- 2½ tbsp olive oil
- 4 frying steaks
- 200g (7oz) green beans
- 75ml (2½ fl oz) red wine
- ½ tsp grated nutmeg
Simmer the parsnips in boiling, salted water for 15 mins or until tender. Drain, reserving a cupful of the cooking water.
Meanwhile, heat a large non-stick frying pan and add ½tbsp olive oil. Season the steaks and add to the pan. Sear for 2 mins on one side, turn over and cook for 1 min or until cooked to your liking. Remove from the pan and leave to rest on a warm plate.
Steam the beans over simmering water for 5 mins.
Add the wine to the steak pan and bubble quickly for 1 min to make gravy. Stir in 50ml (2fl oz) water, season and remove from the heat.
Mash the parsnips with the remaining olive oil, nutmeg and a little of the cooking water.
Serve the steak with the mash and beans on the side and the red wine gravy poured over the top.
If you don't like parsnips, swap them for potatoes or swede.