Clas­sic fam­ily meal with a twist

This de­li­cious dish boasts clas­sic flavours and uses an easy but im­pres­sive method to cre­ate a galette.

Waitaki Herald - - COMMUNITY COOKBOOK -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.