Seared Beef in Autumn Broth With Wasabi Cream Recipe

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.

No additional tips available.

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

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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.

Seared Beef in Autumn Broth With Wasabi Cream

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