Classic family meal with a twist
This delicious dish boasts classic flavours and uses an easy but impressive method to create a galette.
BEEF SCOTCH WITH POTATO GALETTE, WILTED GREENS & HORSERADISH CREAM
Ready in: 30 minutes Prep: 10 minutes Cook: 25 minutes Serves: 2-3
Potato galette ❚ 400g baby potatoes, peeled and sliced into 0.5cm-thick rounds ❚ 2 tablespoons melted butter ❚ 1 clove garlic, minced ❚ teaspoon dried thyme (or use 1 teaspoon chopped fresh thyme leaves) Beef scotch ❚ 300g beef scotch fillet steaks (at room temperature) Wilted greens ❚ cup water ❚ teaspoon salt ❚ 150g broccolini, woody ends trimmed 2cm (or use 1 small head broccoli, cut into small florets) ❚ 2-3 handfuls baby kale leaves ❚ 1 tablespoon wholegrain mustard Horseradish cream ❚ 1 tablespoon ground horseradish (store bought) ❚ cup sour cream Preheat oven to 220 degrees Celsius. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
Cook potatoes in pot of boiling water for 4-5 minutes, until almost tender.
Drain well and allow to steam dry and cool for about 2 minutes. Transfer to a large bowl with melted butter, garlic and thyme, toss to coat well and season with salt and pepper.
Layer potatoes on prepared tray, into 15cm-wide circles, until they are about 2 slices high.
Place in oven and cook for 15-20 minutes, until golden and tender. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat beef dry with paper towels and season with salt and pepper.
Cook for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
Set aside to rest, covered with foil, while you prepare the wilted greens. Wipe same pan clean and return to same heat with water and salt. When it starts to simmer, add broccolini and cook for 2-3 minutes, until just tender.
Add baby kale and toss through until just wilted and liquid has evaporated. Remove from heat, toss through mustard and season with salt. Combine horseradish and sour cream together in a small bowl and set aside.
Thinly slice beef against the grain. To serve, carefully use a spatula to divide potato galettes between plates. Top with wilted greens, slices of beef scotch and dollop with horseradish cream.
Beef scotch with potato galette, wilted greens and horseradish cream.