Bart's Recipes
Preheat the oven to two hundred degrees. Mix the parsnip cut into fries with half a tablespoon of ghee, fresh rosemary, sea salt and pepper. Distribute the parsnip evenly over a baking sheet. At the same time, cook the green beans in a pan of water until just tender and drain.
Slide the baking sheet into the oven and roast the parsnip fries for twenty to twenty-five minutes until cooked. Towards the end of this oven time, heat the remaining ghee in a frying pan. Sprinkle the grass-fed beef steak with sea salt and pepper and cook the meat on both sides to your desired doneness.
Remove the beef steak from the pan once cooked as desired. Loosely cover the meat with aluminium foil and let it rest for five minutes on a cutting board so the juices distribute evenly through the meat.
Place the rested beef steak on a plate. Serve the meat immediately with the roasted parsnip fries from the oven and the cooked green beans.
