Seared Beef in Autumn Broth With Wasabi Cream

• 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.

chicken broth, carrots, parsnips, garlic, thyme, turkish, extra virgin olive oil, kosher salt, sour cream, wasabi

Taken from www.cookstr.com/recipes/seared-beef-in-autumn-brothnbspwith-wasabi-cream (may not work)