Tart up your mashed spuds
Adding horseradish to whipped potatoes is delicious; I’m sure you’ll love it.
EYE FILLET STEAK WITH HORSERADISH WHIPPED POTATOES & GARLIC VEGES
Horseradish whipped potatoes
400g potatoes, peeled and diced
2 tablespoons milk
2 tablespoons butter
1 1⁄2 tablespoons horseradish (storebought)
Eye fillet steak
300g beef eye fillet steaks (at room temperature)
150g green beans
1 clove garlic
1⁄2 punnet cherry tomatoes
1⁄4 cup mayonnaise
1⁄2 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 until cooked to your liking. Remove, cover with foil to rest for 5minutes. Wipe pan clean and return to medium-high heat.
4. Trim ends from beans; cut courgette into 1cm-thick stick; thinly slice garlic. Add another drizzle of oil to same pan used for beef and stirfry beans and courgettes for 2 minutes. Add garlic and tomatoes and cook a further 1-2 minutes. Season with salt and pepper.
5. In a small bowl, combine mayonnaise, mustard and horseradish and mix well. Thickly slice beef.
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.
Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz