Ingredients

• 1 parsnip
• peeled and quartered
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 100g/3½oz potato
• cut into 1cm rounds and blanched
• 1 tbsp olive oil
• 1 tbsp rosemary
• chopped
• 100g/3½oz rump steak medallion
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 free-range egg yolk
• 150ml/¼ pint vegetable oil
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200c/400F/Gas 6.
• For the parsnips
• blanch in boiling water for one minute. Drain and transfer to a roasting tin
• toss in olive oil and roast in the oven for ten minutes.
• For the potatoes
• heat a griddle pan and coat the potatoes in the oil and rosemary. Place on the griddle and cook for two minutes on each side
• or until cooked through.
• For the beef
• heat a separate griddle pan. Rub the steak with the oil and the seasoning and place on the griddle. Cook for two minutes on each side
• or until cooked to your liking. Remove from the heat and allow to rest.
• Meanwhile
• for the mayonnaise
• blend the egg yolk in a food processor and gradually add the oil and white wine vinegar.
• Once blended into mayonnaise
• stir through the mustard and season to taste with salt and freshly ground black pepper.
• To serve
• place the potatoes on a warm dish
• top with the roast parsnips and then add the steak. Finish with a dollop of mayonnaise.