Difficulty:[usr 1]
Peel the parsnips. Poach them for about 20 minutes in boiling milk with the split vanilla pod.
Crush them with a potato masher then add the white chocolate. Mix well to obtain a smooth purée. Salt and keep warm.
Brush the fillets with a little oil and pass them on both sides in the pepper, pressing lightly so that it adheres well to the meat. Pan-fry over high heat for 1 to 2 minutes on each side, depending on whether you like the meat rare or more cooked.
Serve with parsnip purée and HP sauce (cut if desired, with a little water or beef broth).
REGAL Magazine. December 2005.
