Difficulty: Medium
Peel the parsnips and poach them for about 20 minutes in boiling milk with the split vanilla pod. Drain and crush with a potato masher, then stir in the white chocolate until melted. Blend to a smooth purée, season with salt, and keep warm.
Brush the beef fillets lightly with oil and coat both sides with mignonette pepper, pressing gently to adhere. Sear over high heat for 1-2 minutes per side, adjusting for your preferred doneness—rare or medium.
Deglaze the pan with veal jus, reduce by three-quarters, then whisk in the butter off the heat. Season with salt to taste.
Serve the fillets with the parsnip purée, spooning the glossy sauce over the meat for an elegant finish.
