Central Otago Mirror - - CONVERSATIONS - But­ter­nut car­rot mash Mush­room sauce Beef

❚ 800g peeled but­ter­nut (or pump­kin), diced 3cm

❚ 2 car­rots, peeled and diced 2cm ❚ 2 ta­ble­spoons but­ter

❚ tea­spoon salt

❚ 1 brown onion

❚ 250g white but­ton mush­rooms ❚ 2 cloves gar­lic

❚ 3 cups thinly sliced sil­ver­beet leaves

❚ cup sour cream

❚ cup beef stock

❚ 1 tea­spoon soy sauce

❚ 600g beef scotch, sir­loin or eye fil­let steaks (at room tem­per­a­ture) Bring a large pot of salted wa­ter to the boil.

Cook but­ter­nut and car­rots in pot of boil­ing wa­ter for 20–25 min­utes, un­til very soft.

Drain and mash with but­ter and salt un­til smooth. Sea­son to taste with pep­per.

While mash is cook­ing, pre­pare the rest of the meal. Finely dice onion; thinly slice mush­rooms; roughly chop gar­lic. Set all aside.

Pat beef dry with paper tow­els and sea­son with salt and pep­per.

Heat a driz­zle of oil in a large fry-pan on high heat.

Cook beef for 2-3 min­utes each side for medium-rare (depend­ing on thick­ness) or un­til cooked to your lik­ing. Re­move from pan and cover in foil to rest.

Re­turn pan to medium heat with a driz­zle of oil, if needed.

Cook onion, mush­rooms and gar­lic for 2–3 min­utes, un­til soft­ened.

Add sil­ver­beet leaves and cook a fur­ther 2–3 min­utes, un­til start­ing to wilt.

Add sour cream, stock, soy sauce and any rest­ing juices from beef to pan and cook for 2–3 min­utes, un­til sauce starts to thicken. Sea­son to taste with salt and pep­per. Slice beef thinly against the grain.

To serve: Di­vide but­ter­nut car­rot mash be­tween plates.

Top with a few slices of beef steak and a big spoon­ful of mush­room sauce.

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