Clean parsnips and cut into cubes. Boil with the cream, some water and salt until the cubes are soft.
Quarter the radicchio and simmer in a pan with a little olive oil. Season with salt.
Cut four equal pieces from the beef fillet. Fry evenly with olive oil, crushed garlic clove and rosemary. Stir in the oven for about 8 minutes.
Strain the parsnips and catch the cooking broth. Give them in a blender, while adding some cooking broth to form a smoothie puree. Season with salt.
Arrange the parsnip puree in the centre of 4 plates, place the filets on top and garnish with radicchio, olives and watercress.