Beef Medallions with Parsnip Puree
We are featuring grassfed beef kebobs, and they come ready to go, already prepped so that you can spend less time in the kitchen and more time with your Valentine. Pat the kebobs dry and rub them with a coarse sea salt or Tuscan salt rub half an hour (or overnight if time allows) before preparing. Sear them on medium high heat for four to five minutes on each side. Remove them from heat and add a large chopped shallot into the drippings, browning it for about two minutes and then add a half cup of red wine. Bring the mixture to a boil while scraping the pan until it becomes a syrupy consistency. Remove from heat and then add two tablespoons of unsalted butter, salt and pepper to taste. For the parsnip puree, peel and slice one pound of parsnips and put them in a pot, covering them with a half cup of milk and a half cup of cream. Add a chopped shallot, dried thyme, bay leaf, salt and any other seasonings you wish. Bring to a boil and cook until the parsnips can be pierced with a fork. When complete, transfer the parsnips to a blender, adding enough of the milk mixture to blend it to a creamy consistency. Season with salt and pepper to taste. Plate the parsnip puree, followed by the beef medallions and drizzled with your wine and shallot reduction.