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Beef with mushy peas and roasted tomatoes
Beef with mushy peas and roasted tomatoes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Make a classic meal with Grandma's steak, roasted tomatoes, and creamy mashed peas.
Ingredients:
  • Olive oil spray
  • 1 small leek, thinly sliced
  • 1 garlic clove, crushed
  • 500ml chicken stock
  • 500g frozen baby peas
  • 62.50 ml chopped fresh mint leaves, plus extra to serve
  • Sea salt & freshly ground pepper
  • 500g tomatoes, halved
  • 8 (100g each) beef eye fillets
Instructions:
  • Coat a saucepan with olive oil and heat over medium heat. Cook leek and garlic until soft, about 3-5 minutes. Pour in chicken stock and bring to a boil. Add peas and bring back to a boil, then simmer for 2 minutes. Drain off half the liquid, stir in mint, then blend until smooth. Season with salt and pepper. Keep warm before serving.
  • Preheat a chargrill pan over medium-high heat. Lightly coat the tomatoes and beef fillets with oil and season with salt and pepper. Grill the tomatoes for 2-3 minutes on each side until they soften slightly. Remove to a plate and cover to keep warm. Grill the beef for 3-4 minutes on each side for medium, or until cooked to your liking. Serve the beef and tomatoes with mushy peas.

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