By Chef Warrick Taylor

To be paired with 2014 Creation Sumac Grenache


  • 4 x 180 g beef fillet
  • 1.5 kg parsnip
  • 250 ml milk
  • 50 g butter
  • 20 g sumac powder
  • 4 x baby fennel
  • 20 g sugar


  1. Sear the seasoned fillets in a pan, cook to medium rare, rest before slicing.
  2. In a pot, place the peeled and chopped parsnips and milk.
  3. Cook until tender, season, add butter and sumac powder.
  4. Blend until smooth and pass through a chinoix.
  5. Sear the fennel in a pan with the sugar and season.
  6. Cook until the fennel is tender.

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