Who says that steak and mash can't be gourmet? When you top tender beef with a silky mushroom sauce flavoured with truffle oil and add creamy mashed potato flecked with chives, this classic combo gets a restaurant-quality vibe. Pour yourself a glass of something special and prepare for a fine dining experience.
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premium fillet steak
pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the Dutch carrots and scrub them clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Bring a medium saucepan of lightly salted water to the boil.
While the carrots are roasting, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium fillet steak all over with salt and pepper and add to the hot pan. Sear the steak until browned, 1 minute on each side. Transfer to a second oven tray lined with baking paper and roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter and the salt and mash with a potato masher or fork until smooth. Finely chop the chives. Stir the chives through the mash. Cover with a lid to keep warm.
While the potato is cooking, finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Trim the green beans. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat. When the pan is hot, add the green beans, a generous pinch of salt and pepper and a splash of water and cook, tossing often, until tender, 5-6 minutes. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and sliced mushrooms and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to low and stir through the thickened cream, a generous pinch of salt, the steak resting juices and the truffle oil (see ingredients list). Cook, stirring, until just warmed through, 1 minute. TIP: Add a splash of water if the sauce is too thick.
Thickly slice the steak. Divide the sliced steak, chive mashed potato, roasted carrots and green beans between plates. Spoon the creamy truffle and mushroom sauce over the steak and sprinkle the veggies with pine nuts.