• Cut the beef into four pieces. Sear on a grill and let cool. Put the fillets in a vacuum bag and leave to rest in a 50°C water bath for about 1 hour.
• Clean parsnips and cut into cubes. Boil with 400 ml of water, the cream and salt until the cubes are soft. Strain them and catch the cooking broth. Give the parsnips all in a blender, while adding the cooking broth to form a smoothie puree. Season with salt.
• Clean the onions und cut them finely. Boil them with wine, honey, sugar, sage and 100 ml of water. Season with salt and pepper. Warm the fillets with the red wine sauce.
• Arrange the fillet and the parsnip puree on a plate and surround with red onions and olives.