Name: Roasted Herb-Crusted Beef Medallions with Parsnip Purée and Garlicky Rapini
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Contemporary American (steakhouse with European influences)
Ingredients: 680 g (four 170 g medallions) Beef tenderloin medallions; 4 tsp (about 2 tsp total fresh herb volume) Fresh rosemary, finely chopped; 4 tsp Fresh thyme, finely chopped; 4 tbsp Olive oil (for searing and vegetables); 1 tbsp (for finishing — optional) Unsalted butter; 800 g Parsnips, peeled and chopped; 8 tbsp (120 ml; 2 tbsp per serving) Heavy cream (or whole milk if preferred); 1 tbsp Salt (for parsnips' cooking water); 4 cups (about 160 g total) Rapini (broccoli rabe) or broccolini; 4 cloves Garlic, thinly sliced; 1 optional Fresh lemon (optional, to finish rapini)

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