Tart up your mashed spuds

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

The Invercargill Eye - - COMMUNITY COOKBOOK - Recipe cour­tesy of My Food Bag.


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


Horse­rad­ish mayo 1⁄ cup may­on­naise

4 1⁄ 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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