Tart up your mashed spuds

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

Matamata Chronicle - - What’s On -


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

Eye fillet steak 300g beef eye fillet steaks (at room tem­per­a­ture)

Garlic veges 150g green beans 1 cour­gette 1 clove garlic

pun­net cherry toma­toes

Horse­rad­ish mayo cup may­on­naise tea­spoon Di­jon mus­tard 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. 5.

To serve 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.

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