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Ingredients
6 beef steaks suitable for pan-frying, trimmed (scotch, sirloin, rump, eye fillet)
1-2 Tbsp oil
Salt and pepper to season
Green Olive Mash
6-8 medium-sized floury potatoes (approx. 800g-1kg), peeled and chopped
200ml extra virgin olive oil
4 cloves roasted jumbo garlic, finely chopped
1 cup pitted green olives, chopped
2 Tbsp chopped curly or Italian parsley
Salt and pepper
To serve
Blanched spinach
Butter for spinach
Cooked fresh baby carrots (or other vegetables) to garnish
Semi-dried or fresh tomatoes, diced
300ml light jus or your favourite gravy
Method
Mash
Simmer the potatoes in salted water until tender. Drain well then return to the element at a low heat to dry out. Mash or pass through a mouli then add the olive oil a little at a time (don't allow to become too sloppy). Mix in the garlic, olives and parsley and season to taste. Keep warm; this can be reheated in the microwave, carefully stirring regularly.
To serve
Season the beef on both sides then brown well in a little oil using a hot grill or heavy-based pan. Continue to cook to the desired degree (2-3 minutes per side for medium) and then rest the steaks in a warm place for 6-8 minutes before carving across the grain. Heat the gravy and reheat the blanched spinach in a clean pan with a little butter. Place a portion of mash and baby vegetables in the centre of a warm plate. Arrange slices of steak and top with blanched spinach. Sprinkle with some diced tomato then spoon over the jus or gravy and serve.
Serves 6 |
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