Beef tournedos with parsnip chips

Ingredients

100 g	Butter, softened
1 Tbsp	Green peppercorns, finely chopped
1 Tbsp	Chervil, chopped
4	Parsnips
1 to drizzle	Olive oil
2	Shallots
2	Garlic cloves
1 cup	Button mushrooms
2 Tbsp	Cream
4 pieces	White bread, cut into rounds
4	Beef steaks, eye fillet (Main)

Directions

1. To make the butter, mix the peppercorns and chervil into 50g of the butter, season, then shape into a roll between a piece of greaseproof paper. Freeze until ready to use.
2. Preheat the oven to 200C. Peel and slice the parsnips into lengths. Toss in olive oil and seasoning then bake for 30 minutes or until golden and crispy.
3. Meanwhile, melt 25g of butter in a pan, add the finely diced shallots and garlic and cook until pale and soft. Add the finely diced mushrooms, cream and seasoning. Gently simmer until a thick puree. Keep warm.
4. Melt the rest of the butter and fry the rounds of bread until golden on both sides.
5. Heat 2 Tbsp of olive oil in a fry pan. Cook the steaks for 3 minutes on each side for rare. Let rest before assembling.
6. Place the toasted bread on warmed plates topped with the mushroom puree then the beef, followed by sliced rounds of butter.
7. Serve with the parsnip chips.