SEARED BEEF WITH GREEN OLIVE MASH Tender, juicy beef and lashings of mashed potato! A quick and warming dish that puts a tangy twist on the 'meat and three veg' theme, with the piquant addition of olives.
ingredients
- 6 beef steaks suitable for pan-frying, trimmed (scotch, sirloin, rump, eye fillet)
- 1-2 Tbsp oil
- Salt and pepper to season
Green Olive Mash
- 6-8 medium-sized floury potatoes (approx. 800g-1kg), peeled and chopped
- 200ml extra virgin olive oil
- 4 cloves roasted jumbo garlic, finely chopped
- 1 cup pitted green olives, chopped
- 2 Tbsp chopped curly or Italian parsley
- Salt and pepper
to serve
- Blanched spinach
- Butter for spinach
- Cooked fresh baby carrots (or other vegetables) to garnish
- Semi-dried or fresh tomatoes, diced
- 300ml light jus or your favourite gravy
method
Mash
Simmer the potatoes in salted water until tender. Drain well then return to the element at a low heat to dry out. Mash or pass through a mouli then add the olive oil a little at a time (don't allow to become too sloppy). Mix in the garlic, olives and parsley and season to taste. Keep warm; this can be reheated in the microwave, carefully stirring regularly.
to serve
Season the beef on both sides then brown well in a little oil using a hot grill or heavy-based pan. Continue to cook to the desired degree (2-3 minutes per side for medium) and then rest the steaks in a warm place for 6-8 minutes before carving across the grain. Heat the gravy and reheat the blanched spinach in a clean pan with a little butter. Place a portion of mash and baby vegetables in the centre of a warm plate. Arrange slices of steak and top with blanched spinach. Sprinkle with some diced tomato then spoon over the jus or gravy and serve.
Serves 6