adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pan-fried beef fillet with horseradish mash and beetroot chips
0 Likes
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your steak dinner with horseradish-infused mashed potatoes and crispy beetroot chips on the side.
Ingredients:
  • 60ml milk
  • 800g potatoes, peeled, coarsely chopped
  • 20g butter, chopped
  • 40.00 ml horseradish cream
  • 1 garlic clove, crushed
  • 2 tsp thyme leaves
  • 4 x 140g Beef Fillet Steaks
  • Rice bran oil, for frying
  • 2 medium beetroot, peeled, very thinly sliced
  • Thyme leaves, extra, to serve
Instructions:
  • Boil the potato in a large pot of salted water for 15 minutes or until tender. Drain and mash until smooth. Stir in the butter, milk, and horseradish cream until well combined.
  • In a small bowl, mix together olive oil, garlic, thyme, salt, and pepper. Use this flavorful mixture to coat the steaks. Heat a large frying pan over medium-high heat, then sear the steaks for 2-3 minutes on each side for a perfect medium cook or until they reach your desired doneness. Place the steaks on a plate and let them rest for 5 minutes before serving.
  • In a small saucepan, pour enough rice bran oil to reach a depth of 5cm. Heat the oil to 180C (you'll know it's ready when a bread cube turns golden in 15 seconds). Deep-fry beetroot in batches until crisp, about 1 minute each. Drain on a plate lined with paper towel.
  • Place the mashed potatoes on serving plates. Arrange the steaks and beetroot chips on top. Drizzle over the juices from resting and garnish with extra thyme before serving.

Similar Recipes