Seared Beef in Autumn Broth With Wasabi Cream

Name: Seared Beef in Autumn Broth With Wasabi Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium leek (white part only); 6 cups canned chicken broth or Chicken Stock; 2 medium carrots (about 6 ounces), peeled and sliced 1/2 inch thick; 2 medium parsnips (about 10 ounces), peeled and sliced 1/2 inch thick; 2 small turnips (about 8 ounces), peeled, quartered, and sliced 1/2 inch thick; 2 garlic cloves, sliced (about 2 teaspoons); 1 sprig rinsed and dried fresh thyme or 1 teaspoon dried; 1 Turkish bay leaf; 2 teaspoons extra virgin olive oil; 1 pound beef flank steak; Kosher salt and freshly milled black pepper; 1/3 cup sour cream or creme fraiche; 1 teaspoon prepared wasabi

Servings: persons

1 medium leek (white part only)
6 cups canned chicken broth or Chicken Stock
2 medium carrots (about 6 ounces), peeled and sliced 1/2 inch thick
2 medium parsnips (about 10 ounces), peeled and sliced 1/2 inch thick
2 small turnips (about 8 ounces), peeled, quartered, and sliced 1/2 inch thick
2 garlic cloves, sliced (about 2 teaspoons)
1 sprig rinsed and dried fresh thyme or 1 teaspoon dried
1 Turkish bay leaf
2 teaspoons extra virgin olive oil
1 pound beef flank steak
Kosher salt and freshly milled black pepper
1/3 cup sour cream or creme fraiche
1 teaspoon prepared wasabi

1
Halve the leek lengthwise and cut into 1/2-inch lengths.
2
Soak (see Note).
3
In a large saucepan, combine the leek with the broth, carrots, parsnips, turnips, garlic, thyme, and bay leaf.
4
Bring to a boil over high heat;reduce the heat to low and simmer until the vegetables are tender, 15 to 18 minutes.
5
Meanwhile, heat the oil in a large skillet over high heat until hot.
6
Reduce the heat to medium-high and add the beef seasoned with salt and pepper.
7
Saute until well browned on both sides and medium-rare in the center, 8 to 10 minutes total.
8
Remove the beef to a plate; cover loosely with aluminum foil and let rest 5 minutes, then slice thinly against the grain.
9
Stir together the sour cream, any juices from the beef plate, and the wasabi; add salt and pepper to taste.
10
Discard the thyme sprig and bay leaf; divide the vegetables and broth among 4 soup bowls.
11
Arrange one-fourth of the beef in the center of each bowl and top each portion with a spoonful of the wasabi cream.

1054

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium leek (white part only), 6 cups canned chicken broth or Chicken Stock, 2 medium carrots (about 6 ounces), peeled and sliced 1/2 inch thick, 2 medium parsnips (about 10 ounces), peeled and sliced 1/2 inch thick, and more.

Yes, Seared Beef in Autumn Broth With Wasabi Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!