Steak with Courgette and Horseradish Mashed Potato and a Creamy Pink Peppercorn Sauce

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the mash
350 grams
White potato - peeled and sliced
1/2 medium
White onion - peeled and finely chopped
1 medium
Courgette - grated
1 whole
Garlic clove - peeled and finely chopped
1 tsp
Horseradish cream
25 grams
Butter
2 .
For the sauce
1/2 medium
White onion - peeled and finely chopped
1 whole
Garlic clove - peeled and finely chopped
1 Splash
Olive oil
1 tsp
Fresh Thyme
150 ml
Sherry
1/2 tbsp
Pink peppercorns - crushed
1 tsp
Paprika
1 tsp
Tomato Puree
1 tbsp
Balsamic vinegar
100 ml
Beef stock
2 tbsp
Cream cheese
3 .
For the steak
2 medium
Beef steak - at room temperature
1 Twist
Salt and pepper
2 medium
Tomatoes - halved
Steak with Courgette and Horseradish Mashed Potato and a Creamy Pink Peppercorn Sauce
  1. Preheat the oven to 180’C
  2. Start to make the mash by cooking the potatoes in boiling salty water until soft enough to mash
  3. In the meantime, fry the onions in the butter, along with the courgette and garlic until the veg is soft and the liquid evaporated. Once the potatoes are cooked, push then through a potato ricer (or mash them normally if you don’t have one) and stir in the onion mix and the horseradish. Beat the potato with a wooden spoon over a very low heat until smooth. Grease 2 ramekins with a little butter and fill these with the potato before baking in the oven for 20-25 minutes until they start to turn golden and crisp.
  4. To make the sauce, gently fry the onions and garlic in the oil until soft. Add the thyme, sherry, peppercorns, paprika and tomato puree, bring to the boil and then simmer until the sherry has reduced by half. Add the balsamic vinegar and the beef stock, bring to the boil and then reduce to a medium to low heat to simmer while you cook your steak. As soon as your steak is cooked, stir in the cream cheese and season your taste.
  5. Heat a griddle pan to a high temperature and season your steak with salt and pepper. The time you cook your steak for will depend on how you like it and the thickness of the steak. Mine were quite thin and I cooked mine for 2 minutes on each side for a medium steak. Once the steak is cooked to your taste, remove from the heat and leave to rest for a couple of minutes
  6. While the steak rests, place the tomato face down on the griddle to blacken slightly.
  7. Plate up the potato and top with the steak, tomato and lashings of the delicious sauce.

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