Lemon and rosemary are an obvious match made in heaven. Add some fresh basil to the pot, and with a bit of well seasoned beef, you’re drooling.
Several years ago, on a special evening, but also on the fly, I fried up some lemon rosemary sliders for a certain someone.
They were truly amazing. The minty freshness of hand-harvested rosemary and the zingy tang of fresh lemon zest both moistened the meat and created the most succulent sensation on the tongue imaginable.
In the rush of the evening escapade, though, I neglected to capture the creation with the lens of the camera. The image, recipe, and flavor, though ~ the entire experience, in fact ~ are cemented in my mind forever.
Without the frazzle dazzle and the frying of the sliders, and only because fresh basil is absolutely intoxicating, I present a nevertheless even better version of the first lemon rosemary beef goodness…
and of course, some mashers too!
Lemon Rosemary Basil and Beef with Lemon Parsnip Mashers
1 lb. grass fed beef
sea salt and pepper
zest and juice of 1 lemon, divided
2 Tbs. fresh rosemary
2 Tbs. fresh basil
fresh greens or baby spinach
In a medium skillet over moderate heat, cook the beef until the fat begins to render. Salt and pepper liberally.
Add 3/4 of the lemon juice, a pinch of zest and half the fresh herbs.
Continue cooking, covered, until the lemon juice is just about evaporated.
Meanwhile, in a large sauce pot, boil the parsnips in water until super soft. Drain and whip, mash, smash until smooth in a food processor or high speed blender, adding half the butter.
In a separate skillet, heat the remaining butter until bubbly and add shredded carrots. Cook until crispy gold. Fold into the mashed parsnips, adding the remaining lemon juice and lemon salt.
Serve a giant glob of mashers beneath spoonfuls of Lemon Rosemary Basil and Beef, garnished with the remaining zest and fresh herbs.
And, throw in some extra greenery in the form of baby spinach or your favorite leaf.