Tart up your mashed spuds

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

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG Recipe cour­tesy of My Food Bag.

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)

Gar­lic veges

150g green beans

1 cour­gette

1 clove gar­lic

1⁄2 pun­net cherry toma­toes

Horse­rad­ish mayo

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.

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.

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

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