Tart up your mashed spuds

EYE FILLET STEAK WITH HORSERADISH WHIPPED POTATOES & GARLIC VEGES

Horseradish whipped potatoes 400g potatoes, peeled and diced 2 tablespoons milk 2 tablespoons butter 1 1⁄ tablespoons horseradish (store

2 bought) Eye fillet steak 300g beef eye fillet steaks (at room temperature) Garlic veges 150g green beans 1 courgette 1 clove garlic 1⁄ punnet cherry tomatoes

2 Horseradish mayo 1⁄ cup mayonnaise

4 1⁄ teaspoon Dijon mustard

2 1-2 teaspoons horseradish Bring a large pot of salted water to the boil. Preheat oven to 220C. Line an oven tray with baking paper. 1. Cook potatoes in pot of boiling water for 15 minutes, or until soft. Drain and mash with milk and butter until smooth. Season with salt and pepper. If desired, use a whisk to whip potatoes for 30 seconds, or until fluffy. Add horseradish and gently fold to combine. Set aside and keep warm. 2. Pat beef dry with paper towels and season with salt. Heat a drizzle of oil in a fry-pan on high heat and brown beef for 1-2 minutes each side, or until golden. 3. Place beef on prepared tray and bake for 5-8 minutes for mediumrare (depending on thickness), or 4.

Adding horseradish to whipped potatoes is delicious; I’m sure you’ll love it.

5. Spoon horseradish whipped potatoes onto plates with beef. Top with a dollop of horseradish mayo and serve garlic veges on the side.

Resting your meat is essential as it leaves the meat nice and tender. To serve