Ingredients

Ingredients For the parsnip relish

• 110ml/3½fl oz water

• ¼ parsnip, peeled, grated

• 2 tbsp white wine vinegar

• 1 tbsp olive oil

• 1 tsp cumin powder

• ½ tsp chilli powder

• handful chopped fresh coriander

For the bourguignon sauce

• 1 tbsp butter

• 1 small onion, peeled, finely chopped

• 1 carrot, peeled, finely chopped

• 1 stick celery, peeled, finely chopped

• 2 garlic cloves, peeled, finely chopped

• 150ml/5fl oz red wine

• 200ml/7fl oz hot beef stock

• 1 tbsp tomato purée

• sprig thyme

For the beef

• 2 x 200g/7oz beef fillet steaks

• salt and freshly ground black pepper

• 2 tbsp vegetable oil

• 55g/2oz butter

For the honey-glazed carrots and creamy mash

• 4 new potatoes, peeled

• 2 tbsp butter

• 1 tbsp double cream

• 2 carrots, peeled, chopped

• 1 tbsp honey

• salt and freshly ground black pepper

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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