CookingBauer XcelRecipe

Sweet chilli beetroot and potato mash served with steak

CookingBauer XcelRecipe
Sweet chilli beetroot and potato mash served with steak
Sweet-chilli-beetroot-and-potato-mash-served-with-steak.jpg

Method

  1. Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.
  2. While the potatoes cook, chop the beetroot into quarters and season the steaks.
  3. Heat the oil in a non-stick frying pan and when it’s very hot cook the steaks for 3-4 minutes on each side (longer if you want them well done). When the steaks are cooked to your liking, put them on a warm plate and set aside to rest.
  4. Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.
  5. Slice the steak and serve with a dollop of mash and the steamed broccoli. Pour any meat juices over.

Recipe from www.lovebeetroot.co.uk.

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Tip

With its hot pink hue and fiery beetroot kick, this lavish mash recipe tastes great, especially when served up with fillet steak and fresh green veg

Ingredients

400g mashing potatoes
4 sweet chilli cooked beetroot
2 fillet steaks
1tsp olive oil
4 tbsp Crème Fraiche
salt and pepper
To serve:
100g broccoli, steamed & tossed in lemon juice and olive oil

Notes

Time: 5 minutes
Serves: 2
Nutrition: 634 Cals, 28.1g Fat, 14.3g Sat Fat