Round off tasty beef steaks with silky potato and cheese mash – perfect for weeknight cooking!
Ingredients
- 1kg desiree or sebago potatoes, peeled, roughly chopped
- 6 cloves garlic
- 180ml (3/4 cup) pouring cream
- 80g (1 cup) finely grated parmesan
- 60g butter
- 60ml (1/4 cup) olive oil
- 8 x 100g beef minute steaks
- Steamed green beans, to serve
- Wholegrain mustard (optional), to serve
Method
- Step 1Place potatoes in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain.
- Step 2Meanwhile, place garlic and cream in a small pan. Bring to a simmer over medium heat and cook for 10 minutes or until garlic has softened. Using a slotted spoon, remove garlic from cream. Reserve cream.
- Step 3Press potatoes and garlic through a potato ricer into a large bowl or mash with a potato masher. Add the reserved cream, parmesan and butter, season with salt and pepper, then stir well to combine. Cover to keep warm.
- Step 4Heat 1 1/2 tablespoons oil in a large frying pan over high heat. Add half the steaks and cook for 30 seconds each side for medium or until cooked to your liking. Repeat with remaining 1 1/2 tablespoons oil and steaks, then season.
- Step 5Divide mash and steaks among plates. Serve immediately with steamed green beans and wholegrain mustard,
Notes
This silky potato and cheese puree, known as aligot, is a traditional dish from the L’Aubrac region in southern central France.
Tips: For a variation, substitute pork schnitzels for the minute steaks and cook for 3 minutes each side until just cooked.
For a variation on the cheesy mash, substitute a sharp cheddar for the parmesan.
You can serve the steaks with any other vegetables you prefer; try snow peas or broccolini.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: MasterChef
0