Difficulty: Easy
Peel the parsnips and poach them for about 20 minutes in boiling milk with the split vanilla pod. Crush with a potato masher, then stir in the white chocolate until melted and smooth. Season with salt and keep warm.
Brush the fillets lightly with oil and coat both sides generously with cracked pepper, pressing to adhere. Sear in a hot pan for 1-2 minutes per side for rare, or longer to your preference.
Serve the fillets with the creamy parsnip purée and HP sauce, thinned if desired with a splash of water or beef broth.
Source: REGAL Magazine, December 2005.
