Vegetable oil, to deep-fry
1 medium sweet potato, thinly sliced
Salt and pepper, to season
4 x 200g beef fillet steaks
Olive oil, to brush
Steamed green beans, to serve
Potato Mash
1kg potatoes, peeled, chopped
60ml (¼ cup) cream
60ml (¼ cup) milk
25g butter
Chimichurri
2 anchovies, finely chopped
1 garlic clove, finely chopped
¼ red onion, finely chopped
1 long red chilli, finely chopped
½ cup flat-leaf parsley, finely chopped
½ cup coriander leaves, finely chopped
½ cup mint leaves, finely chopped
2 tbs tarragon vinegar
125ml (½ cup) olive oil
Method
To make chimichurri, combine all ingredients in a small bowl. Set aside.
Place potatoes in a large saucepan of cold salted water, bring to the boil and cook for 15 minutes or until tender. Drain and allow steam to evaporate.
Return potatoes to pan and mash for 1 minute over very low heat until smooth and water has evaporated. Heat milk, cream and butter in a small saucepan over medium heat for 2 minutes or until melted and combined. Add to potato and beat with a wooden spoon to combine.
a slotted spoon and drain on paper towel. Season with salt.
Preheat a grill pan over high heat. Rub steaks with olive oil and season with salt and pepper. Add steaks to pan and cook for 4 min on each side for medium . Transfer to a warm plate for 5 minutes to rest.
Divide mash among serving plates and stack with green beans, steak and potato chips. Spoon over chimichurri and to serve.
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